This recipe serves two individuals, so you will want a few trout fillets. For the crust, you will be utilizing breadcrumbs, dried rosemary, and naturally, pecans. Whereas Rye used pecan halves (shelled ones, naturally), you should utilize chopped ones or damaged items for those who like. You will be grinding them up in a meals processor, so that they’ll come out wanting the identical. There are simply two extra stuff you want for this recipe, each kitchen staples: an egg and flour. (Rye used gluten-free flour, however you should utilize the identical quantity of all-purpose flour when you have that.)
As to why Rye selected to make use of pecans for this recipe, she explains “Pecans are candy and buttery with their nuttiness, which matches the fragile, nearly buttery taste of trout rather well. It simply builds on the flavour.” She does recommend that “Almond is one other nice nut taste that pairs effectively with trout,” telling us “I really like making toasted almonds in butter to have as a sauce with fried trout, though it is rather less wholesome than this recipe!”
