Pan-Seared Georgia Trout with Pecan Brown Butter and Smoked Trout Salad

• (Serves 4)

Smoked Trout Salad (optional)

• 4-4 1/2 ounces smoked trout, skinned and trimmed
• 1 tablespoon sour cream or crème frâiche
• 1 tablespoon finely chopped onion, preferably Vidalia
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon grated lemon zest
• 1 1/2 teaspoons finely chopped rinsed capers
• 1 1/2 teaspoons chopped fresh chives
• 1/4 teaspoon freshly grated horseradish or prepared horseradish
• Coarse kosher salt and freshly ground black pepper

Sautéed Trout Fillets

• 2 tablespoons canola oil, plus more for the baking sheet
• 3/4 cup pecans, finely chopped
• 1/2 cup panko (Japanese breadcrumbs)
• 2 tablespoons plus 1/4 cup chopped fresh Italian parsley
• Coarse kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 4, 8-ounce trout fillets
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest

Trout Salad (Optional)

Cut the smoked trout into small dice and place in a medium bowl. Combine the sour cream, onion, lemon juice, lemon zest, capers, chives and horseradish in a small bowl. Gently fold the dressing into the trout, taking care not to break up the fish. Season to taste with salt and pepper. Refrigerate the salad while preparing the sautéed trout.

Sautéed Trout

Preheat the oven to 200ºF. Brush a rimmed baking sheet with canola oil and place in the oven to warm.

Combine 1/2 cup of the pecans, breadcrumbs, 2 tablespoons of the parsley and a light sprinkling of salt and pepper on a large plate. Season the trout on both sides with salt and pepper. Press the flesh side of each filet into the pecan mixture.

Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Place 2 trout fillets in the pan, pecan-side down. Cook until golden brown, about 3 minutes. Turn and cook the fish until just firm to the touch and opaque in the center when cut into with a small, sharp knife, about 3 minutes longer.

Transfer the trout to the prepared baking sheet and spoon any remaining pecan mixture from the skillet over the fish. Return the baking sheet to the oven to keep the fish warm.

Wipe the skillet clean with paper towels and repeat the cooking process with the remaining trout fillets. Transfer cooked trout to the baking sheet and keep warm in the oven.

Wipe the skillet clean with paper towels. Add the remaining 2 tablespoons butter and cook over medium heat until melted, foamy and medium brown, swirling the pan occasionally, about 1 minute. Remove pan from heat, add the lemon juice and zest, remaining 1/4 cup pecans and 1/4 cup parsley. Season the topping with salt and pepper. Place one trout fillet on each of 4 warmed plates and spoon the pecan topping over. Top each with a small spoonful of the trout salad if desired, and serve immediately.