Best Cashew Crusted Trout Recipes

Nut Crusted Lake Trout image

Provided by Sarah Chana

Categories Trout

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 medium lake trout, skinned and filleted (Feel free to substitute other types of mild fish)
1/2-1 cup ground almonds (Feel free to substitute other types of nuts)
1 teaspoon paprika
1/2 teaspoon salt
1 garlic clove, minced (optional)
dried herbs (optional)

Steps:

Preheat oven to 415°F.
Mix together nuts, paprika, salt, and garlic and/or herbs if you choose to use them.
Spread on a plate.
Wash and pat dry fish fillets.
Press each fillet into the nut mixture, coating both sides.
Bake in ungreased baking pan (the oil content in the nuts is sufficient to keep fish from sticking) until coating is crispy-ish and fish flakes (about 15 minutes or so).

Pecan Crusted Trout image

Provided by Food Network

Categories main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 26

1 cup lightly toasted pecans, chopped
1 1/2 cups bread crumbs
4 tablespoons chopped parsley leaves
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon chopped rosemary leaves
4 trout fillets
4 ounces unsalted butter, room temperature
Horseradish Cream, recipe follows
1 head watercress lettuce, bottoms removed
1/2 apple, cored and sliced into 1/2 moons
1/4 pound fresh horseradish root, peeled, coarsely grated
4 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon minced shallots
1/2 teaspoon ground fennel seed
1 tablespoon salt
1/4 tablespoon fresh ground black pepper
4 tablespoons apple cider
4 tablespoons olive oil
2 teaspoons toasted walnut oil
1 cup reduced heavy cream, 3 cups reduced to 1 cup
3 tablespoons jarred horseradish, strained
2 tablespoons sour cream
3 lemons, zested
1 tablespoon lemon juice

Steps:

To make the pecan crusted trout:
Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
To make the watercress salad and apple cider vinaigrette:
In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.

Hazelnut-Crusted Trout image

Yield Makes 2 servings

Number Of Ingredients 7

1/2 cup hazelnuts
2 (10- to 12-oz) brook trout, cleaned
1 large egg
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out.
Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in egg and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.
While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.