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COMMENT:
During the first weekend of November each year since 1969, Louisianans
and visitors from around the country have gathered in central Louisiana
in the small town of Colfax to celebrate the Louisiana Pecan Festival.
One of the state's veteran festivals, the Pecan Festival began as
part of the centennial anniversary celebration of Grant Parish to
promote the ever-growing pecan industry. This recipe will get you
ready for the celebration a little early, as pecans are just beginning
to appear at your local farmer's market.
INGREDIENTS:
- 6 (5-8 ounce) trout fillets
- ¾ cup vegetable oil
- egg wash (1 egg, ½ cup water, ½ cup milk, blended)
- 1 cup pecan flour
- ¾ cup flour
- 1 tbsp diced garlic
- ½ cup sliced green onions
- ¾ cup chopped pecans
- 1½ ounces Frangelico liqueur
- 2 cups heavy whipping cream
- 4 pats cold butter
- ¼ cup chopped parsley
- salt and pepper to taste
- Louisiana hot sauce
METHOD:
You may purchase pecan flour from any specialty bake shop. Combine
pecan flour and flour in a small mixing bowl. Season with salt and
pepper. In a 10-inch cast iron skillet, heat oil over medium-high
heat. Dip fillets in egg wash and coat generously with flour. Sauté
fillets in hot oil until golden brown, 3-5 minutes on each side.
Once done remove from skillet and keep warm. In same skillet, sauté
garlic, green onions and pecans 3-5 minutes or until vegetables
are wilted. Deglaze with Frangelico and add heavy whipping cream.
Bring to a low boil and simmer until cream is reduced by ½
volume. Add cold butter, 2 pats at a time, swirling pan constantly
until all is incorporated. Butter will finish sauce to a nice sheen.
Add parsley and season with salt, pepper and hot sauce. Place sauce
in the center of a serving plate and top with trout fillet.
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