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Pecan & Parmesan Crusted Trout, Lemon Butter Sauce and Pecan & Parmesan Crust

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Pecan & Parmesan Crusted Trout

1ea rainbow trout fillet {(whole piece) (tail removed) sub recipe}

2oz pecan & parmesan crust topping (sub recipe)

1/2oz salt & pepper mix (sub recipe)

Vegaline spray

1oz artichoke hearts (chopped) (sub recipe), Roland

1/4oz basil (rough chopped)

1/4oz fresh lemon juice

1/8oz shallots, minced

1/4oz white wine, Regina

2oz unsalted butter (cut in cubes 1/2"x1/2")

4oz couscous (sub recipe)

1ea tomato gratin (sub recipe)

1/8oz fresh basil, chiffonade

Lemon Butter Sauce

Ingredients:                                                                                    Yield:

Lemon juice, fresh squeezed                                                           8oz

White wine, Regina                                                                          4oz

Fresh garlic, minced                                                                        3oz

Fresh shallots, minced                                                                     1oz

Heavy cream, Borden                                                                       6cup (48oz)

Cold water                                                                                    2oz

Corn starch                                                                                  1oz

Procedure:

1)    In a sauté pan heat lemon juice, white wine, garlic & shallots on high

2)   Cook until lemon juice & wine reduce by ½ (approx. 2 minutes)

3)   Add heavy cream, lower heat to medium & cook until cream boils

4)   Stirring with a whisk constantly

5)   Cook cream for 2 minutes

6)   Mix cold water & corn starch together to make a slurry

7)   Add slurry to lemon cream sauce & whisk for 1 minute, then

8)   Pour into a metal 6th pan and keep in hot well on the cook line for service

Pecan & Parmesan Crust 

2 cups grated parmesan reggiano-14oz

2 + 1 cups chopped pecans (pre-chopped) - 18oz

2 cups Panko bread crumbs- 10oz

1/2oz kosher salt-

1/2oz black pepper

In a robot coupe using the chopper attachment

Put all ingredients (EXCEPT 1 cup pecans) together

Grind until a rough fine chop (2 minutes)

Using a spatula remove from bowl & put into a plastic 3rd pan

Add in last cup of chopped pecan & mix with hands until you can see pieces of pecan spread throughout the mixture

Cover with an airtight lid & refrigerate

Label, date, rotate & store

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