The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Pecan-Crusted Trout
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- #47529
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 (6 to 8 ounce size) trout fillets
salt and freshly ground black pepper
freshly squeezed lemon juice
1/2 cup seasoned bread crumbs, divided
1 cup roasted pecans
2 teaspoons dried rosemary
1/3 cup all-purpose flour
1 egg, beaten
3 teaspoons water
2 tablespoons vegetable oil, divided
2 tablespoons butter, divided
1 lemon, sliced (optional)
1 radish, sliced (optional)
directions
Season the trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes.
Combine 2 tablespoons breadcrumbs with pecans in a blender; finely grind. Combine with the remaining breadcrumbs and rosemary. Transfer to a large plate. Dredge fillets in flour; shake off excess.
Combine egg and water on a small plate; beat well. Dip the floured fillets in egg wash.
Place fillets, skin-side up, on the breadcrumb mixture, pressing into flesh.
In a large skillet, heat 1 tablespoon each oil and butter over medium high heat.
Place 2 fillets, skin side up, in skillet; cook until golden brown, about 3 minutes.
Using a large spatula, turn the fillets and cook until opaque in center, about 3 additional minutes. Transfer to a plate. Repeat with the remaining butter, oil and fillets.
Garnish each serving with lemon and radish slices, if desired.
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nutrition data
Nutritional data has not been calculated yet.
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