Kentucky Proud Pecan Crusted trout


½ cup Kentucky Proud pecans

¾ cup Kentucky Proud flour

1 tsp salt

½ tsp freshly ground black pepper

½ tsp paprika

2 filets of Kentucky Proud trout

½ cup buttermilk

2 tbsp Kentucky Proud Stuarto's olive oil

1 Kentucky Proud shallot, minced

Juice of 1 lemon

¼ cup Kentucky Proud white wine

2 tbsp butter

1 tbsp parsley

Salt and pepper, to taste


In the bowl of a food processor, process the pecans and flour until finely blended.  Transfer to a shallow baking dish or plate and stir in the salt, pepper, and paprika. Soak the trout filets in buttermilk and then dredge in the flour mixture to coat well on both sides.  Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat and brown the trout filets, skin side up, for a few minutes until nicely browned.  Gently turn over and brown on the other side until fully cooked.  Transfer to a separate plate and add the remaining tablespoon of olive oil to the pan.  Saute the shallot until translucent, then add lemon juice and white wine.  Reduce slightly, turn off the heat, and swirl in the butter and parsley.  Season with salt and pepper.  Spoon the sauce directly over the trout and serve