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–+ servings

Auslander's Pecan-Crusted Trout

Dock here for this crispy fish dish from Auslander in Fredericksburg. The recipe uses Texas pecans in its batter. At the restaurant, they make it with the freshest possible catch of the day, so be sure to ask your local fish market for their picks!
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Course Entrées
Servings 1 serving

Ingredients
  

Trout

  • 1 6 ounces trout filet

Breading

  • 1 cup all-purpose flour
  • ½ cup pecan pieces
  • 2 teaspoon granulated salt
  • 2 teaspoon Garlic Powder
  • 1 teaspoon white pepper
  • 1 egg
  • 8 ounces buttermilk

Braised Swiss Chard with Pearl Onions

  • 6 cups Swiss chard stemmed and rough chopped
  • 1 cup Chicken Stock
  • 2 tablespoons diced ham hock
  • 1 tablespoons minced chopped garlic
  • 6 pearl onions
  • 2 tablespoons Grape Seed Oil
  • Salt and white pepper

Fried Sweet Potato Medallions

  • 5 inch quarterslices of peeled sweet potatoes
  • 1 teaspoon salt
  • 1 pinch smallcayenne
  • 1 teaspoon granulated sugar
  • 1 pinch white pepper
  • 1 tablespoons granulated sugar

Tarragon Hollandaise

  • 3 egg yolks
  • 1 tablespoons lemon juice
  • 1 Dash tabasco
  • 1 teaspoons finely chopped fresh tarragon
  • 1 cup clarified butter warm
  • Salt and white pepper

Instructions
 

Trout

  • Combine the pecans, seasonings, and flour and chop in a food processor.
  • Egg wash: Combine the eggs and buttermilk and whisk until eggs are incorporated. Dry the excess moisture off of the trout with a towel. Coat the filet with the buttermilk mixture then dredge in pecan flour. Allow the breading to dry for about 15 minutes. Fry in oil preheated to 350° for 5 minutes. Serve warm.

Braised Swiss Chard with Pearl Onions

  • Sautee onions in the oil for about three minutes, add ham, Swiss chard, and chicken stock. Cover and cook for 15 minutes. Season to taste and serve warm.

Fried Sweet Potato Medallion

  • Fry the slices in oil at 350° till light brown and soft. Drain off excess oil and toss in seasoning. Serve warm.

Tarragon Hollandaise

  • Combine the eggs, tabasco, and lemon juice in a stainless steel bowl. Place over a double boiler and whisk until yolk mixture starts to thicken, remove from heat .gradually whisk in butter until sauce is thick enough to coat a spoon. Add fresh tarragon and salt and pepper to taste. Serve immediately.

Notes

Recipe courtesy of Auslander in Fredericksburg.
Keyword Auslander
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