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Cooking

Pistachio-Crusted Trout

  • 2 (8-ounce) fresh caught trout, cleaned and filled, or two large red meat trout fillets
  • 1 egg, well beaten
  • 1/2 cup milk
  • Salt and freshly ground black pepper
  • All-purpose flour, for dusting
  • Panko bread crumbs
  • Crushed pistachio nuts (optional)
  • Olive oil, for sauteing trout

If using fresh caught trout, scale, bone, fillet, rinse and dry. When scaled the skin is edible, and adds a nice texture. Filets can also be skinned, but this makes them very delicate.

Combine egg and milk in a shallow dish to make an egg wash. Season flour with salt and white pepper. Crush nuts and combine with panko crumbs (up to a 1 to 1 ratio).

Dredge trout in seasoned flour, dip in egg wash, then pack in nut/crumb mixture. Transfer to a plate, separating with wax or parchment paper if needed. Keep in refrigerator until ready to cook.

Heat a large frying pan over medium high, and preheat oven to 325 degrees. Coat frying pan with olive, nut or canola oil to about 1/8 inch thick. When oil is shimmering (if it’s smoking, it’s too hot). Add fillets, skin side down, and cook until browned, about 2 minutes, turn and cook another 2 minutes and transfer to a paper towel lined pan and place in oven for 5-8 minutes longer. Serve.

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