Recipe: Pecan-Crusted Mountain Trout with Brown Butter Sage Sauce - Not Biltmore

Here is the only recipe I could find for pecan crusted mountain trout with brown butter.

Pecan-Crusted Mountain Trout With Brown Butter Sage Sauce
Source: Atlanta-Journal Constitution, 01/10/05

Here's a simply stylish dinner recipe with a Georgia flavor that will take only about half an hour to make, using fresh trout sauteed in a pecan-bread crumb crust, and served with a buttery sage sauce.

However, it's a flexible dish that allows for variation, says Timothy Magee, executive chef of South City Kitchen in Atlanta, who created the recipe. He suggests that if fresh trout fillets are unavailable, you can substitute any thick, mild-flavored white fish fillet, such as snapper, halibut or grouper.

Another cook's note: Any leftover pecan-bread crumb mixture can be kept in the freezer to use another time.

Makes 4 main-dish servings

For the Pecan-Crusted Trout:
1 cup pecan halves, lightly toasted
1 cup dry bread crumbs, preferably Japanese-style panko
4 trout fillets (7 ounces each)
Salt and black pepper to taste
1/2 cup buttermilk
2 tablespoons olive oil
For the Brown Butter Sage Sauce:
2 tablespoons butter
4 sage leaves, chopped
Juice of 1/2 lemon
5 tablespoons chicken broth

To make trout: Combine pecans and bread crumbs in food processor and process to medium-fine consistency. Season fillets with salt and pepper; brush flesh side of fillet with buttermilk. Press pecan mixture on top of buttermilk coating to make thick crust. Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, 4 to 5 minutes.

To make sauce: In same skillet trout was cooked in, melt butter over medium heat and allow it to foam. Just as butter begins to turn brown, whisk in sage, lemon juice and broth. Pour over trout and serve.

Recipe developed for AP by the Georgia Pecan Commission