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Receta Sauteed Brook Trout With Brown Butfer And Pecans
by Global Cookbook

Sauteed Brook Trout With Brown Butfer And Pecans
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Ingredientes

  • 2 Tbsp. veg. oil
  • 8 x trout fillets - (abt 2 lbs in all)
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 4 Tbsp. butter
  • 1/2 tsp dry sage
  • 1/2 c. minced pecans
  • 2 Tbsp. minced fresh parsley

Direcciones

  1. Preheat the oven to 250 degrees. Cover a baking sheet with paper towels.
  2. In a large nonstick skillet, heat 1 Tbsp. of the oil over moderate heat. Sprinkle the fish with the salt. and pepper. Put half the trout in he pan and cook for 2 min. Turn and cook till browned and just done, 1 to 2 min longer. Transfer the cooked fillets to the prepared baking sheet and keep hot in the oven. Add in the remaining 1 Tbsp. oil to the pan, cook the rest of the trout fillets, and add in them to the baking sheet.
  3. Wipeout the skillet and heat the butter over low heat. Add in the sage and pecans and cook, stirring, till the butter is golden, about 5 min. Stir in the parsley. Serve the trout with the butter sauce spooned over the top.
  4. This recipe yields 4 servings.
  5. Fish Alternatives: The combination of pecans and brown butter complements many kinds of fish, such as black bass, lake perch, or possibly walleye.
  6. Comments: Brown butter is a sublimely simple sauce. Emphasize the butter's nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.