(One of Yellowstone National Park Lodges' signature dishes)
Prep time: 10 minutes; cooking time: 10 minutes; yields: 6 portions
1/2 cup corn meal
1/2 cup Wondra flour
1/2 cup pecans
6 trout filets, boneless, approximately 6 ounces each
1 cup milk
1 cup lemon butter
1 tablespoon chopped parsley
1 tablespoon chopped pecans
In a food processor fitted with a bowl and blade attachments, place pecans and flour, and pulse to grind and incorporate to a rough meal consistency. Add corn meal, and process until a fine meal consistency is obtained. Reserve for breading trout.
Rinse the trout filets, and pat dry. Dip each filet into the milk to moisten, and then dredge in the trout breading mixture. Pat the breading on lightly, but do not over-bread.
On a flat griddle, or in a large flat-bottomed skillet, heat a small amount of vegetable oil over medium-high heat. When oil is hot, place fish meat side down, and sauté for about four minutes. When fish is golden brown, and breading has become crisply, flip trout and cook for about three more minutes. Finish with lemon butter, then garnish with parsley and pecans as the fish is plated. Serve with rice pilaf and vegetables du jour; garnish plate with lemon wedge.
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