Pecan Crusted Trout with Mustard Cream Sauce

Pecan Crusted Trout with Mustard Cream Sauce

8 ounce trout cleaned

1/2 cup of flour

1 egg

2/3 cup finely chopped pecans

salt and pepper

1 ounce olive oil

1 ounce clairified butter

Mustard Sauce

2 ounces white wine

1 ounce finely chopped onions

1 tablespoon Creole mustard

4 ounces heavy cream

1 ounce whole softened butter

salt and pepper to taste

Dredge trout in seasoned flour, then egg. Coat with pecans. In a saute pan, add clarified butter and olive oil. Put trout in pan over medium heat. Cook on each side 3-4 minutes.

Remove trout and pour out excess oil. In pan, add wine, onion, mustard and heavy cream. Reduce heat until thick. Add the softened butter, stir until melted. Add salt and pepper to taste. Serve over fish.