Pistachio Encrusted Trout

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Lemon Butter
1/3 cup white wine
Juice from 1 lemon
1/2 cup heavy cream
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons butter
1/3 cup panko
1/3 cup italian bread crumbs
1/4 cup parmesan
1/3 cup chopped pistachios
2 lbs. trout
1 tablespoon butter
1 tablespoon olive oil
1 egg
1/2 cup milk
1. Combine white wine and lemon juice in a saucepan.  Let simmer until reduced by half. Add heavy cream and let simmer until thick but not brown. Add lemon zest, salt & pepper. 

Combine breadcrumbs, parmesan, and pistachio nuts in a shallow pan. Whisk egg and milk in another shallow pan (pie pans work great).  Lay trout, presentation side down and skin side up, in egg mixture than press into dry mixture firmly pressing the breadcrumbs into the fish.  This is best to do ahead of time and keep fish refrigerated for at least ½ hour to prevent coating from flaking off during cooking.

In a large sauté pan heat the butter and extra virgin olive oil over medium heat.  Add trout, presentation side down. Sauté for about 2 - 3 minutes. Carefully turn fish over and cook an additional 2 - 3 minutes, depending upon the thickness of the fish. Serve with lemon butter sauce drizzled over the fish.  Garnish with additional lemon zest, lemon wedges, julienned fresh basil and/or quartered artichokes hearts.

Renita Salinas

Member since Nov 2008

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