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Pecan-Crusted Trout with Orange-Rosemary Butter Sauce

1 1 1 1 1
63
Recipe by
Epicurious Epicurious

Ingredients

  • 2 cups pecans (about 8 ounces)
  • 1 cup all-purpose flour
  • 14 ozs trout (filleted, skin left intact)
  • 3 large egg whites (beaten to blend)
  • 11/2 cups fresh orange juice
  • 1 cup wine
  • 2/3 cup shallots (chopped)
  • 1/4 cup white wine vinegar
  • 8 fresh parsley (5-inch-long, stems)
  • 11/2 tbsps fresh lemon juice
  • 1 fresh thyme (large, sprig)
  • 2 rosemary sprigs (fresh)
  • 1/4 cup whipped cream
  • 3/4 cup unsalted butter (cut into 12 pieces)
  • 4 tbsps olive oil
  • 1 carrots (peeled, cut into matchstick-size strips)
  • 1 red bell pepper (thinly sliced)
  • 6 cups savoy cabbage (thinly sliced)
  • 2 tbsps unsalted butter
  • chopped fresh chives
Servings
4 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 1470 Calories from Fat 1070
% Daily Value *
Total Fat 119g 183%
Saturated Fat 36g 180%
Trans Fat
Cholesterol 185mg 62%
Sodium 160mg 7%
Potassium 1540mg 44%
Total Carbohydrate 62g 21%
Dietary Fiber 13g 52%
Sugars 16g
Protein 39g
Vitamin A 160%
Vitamin C 240%
Calcium 20%
Iron 40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Recipe Tags

Comments

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