Skip to main content

Baked Trout with Bourbon Pecan Butter


This is so good I had to share. A really, really simple entree you can make in no time.  There are a couple keys to it's deliciousness. One is the marinade, and two, the way it is baked. This comes out perfect every time. You can use fresh or thawed fish. Wild caught freshwater trout or farm raised steel head, which is what I used here.
Served today with corn roasted in the husk and sweet potato muffins.

Here is all you need:

Trout filets sliced lengthwise about 1/4 inch thick.
 5 tablespoons brown sugar
2 tablespoons stone ground brown mustard
3 tablespoons worcestershire sauce
1 lemon
1 dash hot sauce
1/2 stick compound pecan butter
 2 tablespoons bourbon
(quantities given are per 3 filets)

 Now add the marinade ingredients of brown sugar, worcestershire, mustard, hot sauce and lemon. No salt needed as the worcestershire is salty. Mix well, the lemon will make the sugar dissolve quickly. Add marinade to a container or plastic zip lock, add fish filets and marinate in the fridge, at least 30 minutes, but ideally over night.
When marinated, remove fish from marinade and roll into a muffin pan, then lightly brush on some more of the marinade. I prefer to leave the skin on but you may remove it. If you leave the skin on, roll the fish so the skin is on the inside. Bake in a preheated oven at 400 degrees for about 20 minutes.
When baked, remove from oven, then insert a pair of toothpicks and lift out of the pan. I like to leave the toothpicks in until time to eat as it helps the fish retain it's shape.
While this is baking, melt the compound butter in a pan and add the bourbon. If you don't have any pecan compound butter you can simply melt butter, add pecan pieces and the bourbon.
Spoon the butter over the warm fish and serve.
Variations on the theme: You can wrap this in bacon or porchetta after it has baked, or top it with crumbled bacon. The flavors go well together. If you watch calories,you can stuff the center with pecans before baking and skip the butter, serving with fresh salad greens. Whichever way you choose to prepare this, you are creating a restaurant quality dish. I think the flavor will really surprise you.


Comments

Popular posts from this blog

Antique Wardian Cases

When I moved into my present city apartment, a mere 680 square feet,  Things had to serve a purpose. No longer could this antique wardian case hold trinkets for display, it had to be functional. So I gave up a rather large chunk of my micro kitchen to grow fresh herbs. I figure it is a fair trade off. I have a full spectrum vita light shining on the plants and they seem to do quite well in there.
I adore wardian cases, terrariums and the like.
They were a fixture in the Palace of Versailles like the one above, and later the Victorians made great use of them when it was discovered that they could successfully transport rare species of plants home from  around the globe. I thought I would share some pinned photos of various styles..


Imitation cases are usually zinc and plexiglass ,like this one I spotted at a local market.


You can tell the age of a real one by the thickness and color of the glass.The glass will most often be 1/4 inch to a 1/2 inch. They are always quite heavy. Antique …

How to Make a (tres chic) Fromage Blanc

This lovely concoction is a  basic fresh white cheese , otherwise known as Fromage Blanc, made into a dessert cheese by adding a pear infused balsamic vinegar reduction and pairing it with fruit, chocolate and cajun spiced pecans. The fromage blanc is from an old New Orleans recipe a friend living on Lake Pontchartrain in Mandeville told me about several years ago.
It is relatively simple to make from milk, no special equipment or ingredients are needed, yet it will definitely impress whomever you serve it to. Fromage Blanc can be made in a variety of textures. It can be made with low fat milk if you so desire, and it can be a dessert cheese like that above or a comfort food like the creamy herb cheese I made here.


The preparation is so easy, here is how:
You will need-
1 qt.milk, raw or store bought but make sure it is not ultra pasteurized (regular pasteurization is fine)
1 cup buttermilk
11/2 tbls. strained juice from fresh lemons or limes
1/2 tsp salt, I prefer pink salt
a stain…

Antique Dealers Secret and Essential Oil Candles

Have you ever walked into one of the really big high end antique shows and noticed a distinct fragrance? That  wonderful fragrance isn't there to entice you to buy. It is there to keep insects out of the priceless furniture.  Having antiques in a show exposes them to potential insect infestation much like taking your dog to the dog park increases his risk of fleas. Some dealers still depend on citronella candles but the past decade or so, high end sellers have developed some lovely fragrances of their own that keep away pests.
My favorite combinations are bergamot vetiver, patchouli lemon, and lavender cedarwood. All of those combinations repel pests and smell fabulous. I use these scents at home because living in the South, well, we have a lot of bugs. Woodworms have damaged more antiques than you can imagine. Spiders also love old wood. And please, let's not even talk about moths..they can reduce a wool rug to dust in less than a week and are the bane of fine antique uphols…