Trout 3 copy

…pecan crusted trout…

over leek braised swiss chard + lentils


1 whole trout, head removed, filleted and de-boned

2 eggs

1/2 cup almond flour

1 cup crushed pecans

1 tbsp olive oil


In a bowl, whisk together eggs and set aside. In two separate bowls add almond flour and pecans. Dredge the trout in the almond flour then dip into the egg mixture then dredge in the pecans until the entire fish is coated.

In a large sauté pan, add olive oil. Heat to medium – high heat. Place trout skin side up and pan fry for 5-6 minutes or until cooked through.