Fresh Trout with a Twist: Pecan-Crusted Goodness

Pecan-Crusted Trout with Lemon Thyme Glaze

Servings: 4 to 6 people
Inspiration: (Let’s Eat Cuisine)

Ingredients

For the Trout:

• 2 sides Trout 
• 2 tablespoon melted butter (for basting)
• 1 cup chopped pecans
• ⅓ cup Japanese panko crumbs
• ⅓ cup plain bread crumbs
• 2 tablespoons brown sugar
• 1 teaspoon cumin
• ½ teaspoon allspice
• ½ tablespoon salt
• 5 tablespoons unsalted butter, melted (for the topping)
• 4 thyme stems
  

For the Lemon Thyme Glaze:

• ½ cup Honey
• 1 tot bourbon
• 2 tablespoons wholegrain mustard
• 4 thyme stems
• Zest of one lemon
  

Instructions

1. Prepare & Bake the Trout:
   
   • Preheat oven to 180°C. Line a baking dish or sheet with foil or parchment, and spray with cooking spray.
     
   • Melt the butter. In a bowl, combine melted butter, chopped pecans, panko crumbs, bread crumbs, brown sugar, cumin, allspice, salt, and thyme stems. Stir well.
     
   • Place the trout fillets, skin-side down on the prepared baking surface. Brush with melted butter. Press the pecan mixture firmly on top of each fillet, creating a crust.
     
   • Bake for 10 to 12 minutes.
     
2. Make the Lemon Thyme Glaze:
   
   • In a small saucepan, whisk together honey, bourbon, mustard, thyme stems, and lemon zest
     
   • Bring to a boil over medium-high heat, then reduce heat and simmer, stirring often for about 5 minutes
     
3. Finish & Serve:
   
   • The trout should flake easily with a fork when done.
     
   • Drizzle a small amount of the glaze over each fillet. If the crust has not browned you can grill for a few minutes
     

Serve immediately and enjoy!

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