• 1 trout or trout fillet
• 1 cup bread crumbs
• 2 cups shelled pecans
• 1 egg
• 1/8 cup flour
• Brown Butter Sauce:
• 1 cup heavy cream
• 1/2 tablespoon brown sugar
• 1/2 pound cubed cold butter
• Pinch kosher salt
• Pinch white pepper
• 1/2 tablespoon lemon juice

Preheat oven to 350 degrees.

Grind the bread crumbs and pecans together. Beat the egg and pour into a shallow dish. Dust the trout with flour, dip in the egg wash and lay one side in the crumbs and pecans. Place pecan side down on an oiled baking sheet and bake 8 minutes.

While the fish is baking, combine heavy cream and brown sugar in a heavy bottomed sauce pan, bring to a boil and simmer 5 minutes until the mixture coats the back of a spoon. On medium high heat, add cold butter and let it caramelize until it's amber. Remove from heat, pour into another sauce pan and cool 5 minutes. Wisk brown butter into cream, add salt, pepper and lemon juice. Put sauce on the plate and serve fish and vegetables on top, or serve sauce on the side.

-- Mitchell's Fish Market