Pecan Crusted Trout, Gnocchi, and Broccolini

Light, approachable white fish. Feels fancy, but easy to nail.

Prep:

• 4 filets of high quality mountain trout

• Thinly dice 1 large shallot

• Crush 1/2 cup of pecans

• Measure 1/2 of bread crumbs

• Finely chop 1/2 bunch of parsley

• Mix the shallot, pecan, bread crumbs, and parsley in a wide bowl with salt, pepper, and a pinch of garlic powder. Grate in a bit of parm.

• Toss trimmed and sliced broccolini (into thin lengths) in a mixture of olive oil, juice from half a lemon, lemon zest from half a lemon, red pepper flakes, salt, and pepper

• Bring a large pot of salted water to a boil for gnocchi

• Preheat oven to 400 degrees for broccolini

• Large heavy bottom pan for fish

  Cook:

• The broccolini roasts in the oven for 20 minutes on a cookie tray. Toss once half-way through. Stems should be fork soft when done

• Gnocchi only takes a few minutes. Drop the gnocchi in at the same time as you start cooking the fish. Drain 1 minute before the instructions say they are done.

• Let the gnocchi cool and dry slightly while you heat a pan on high with melted butter, a dash of maple syrup, and lemon zest from the other half of the lemon.

• When the butter has just started to brown, put the gnocchi in the pan. Allow the gnocchi to brown, rolling every minute for 3-4 minutes. At the end, grind pepper and grate in parm. Transfer to a bowl with the broccolini. Pour the remaining juices from the pan over the mixture.

• Add a bit of olive oil and salt to both sides of each fish filet. Dredge the meat side of the filets in the pecan mixture and press into the flesh.

• Add olive oil and butter to a hot pan and gently put the fish, skin side down, into the pan.

• After one minute, use a fish spatula and your fingers to gently flip the filets. Cook on the second side for 2-4 minutes. It will be done when the meat easily releases from the pan, the color is golden brown, and the flesh flakes easily.

• You may need to cook the fish in batches

  Options:

• Salad on the side

• Crusty bread on the side

• A soup starter, like a bisque or corn chowder