Market Recipe: Trout Pecandine


Trout Pecandine

Chef Maggie C. Perkins

In conjunction with the Second Annual Hooked on Mueller trout release held at Mueller Lake last Sunday, Chef Maggie, Notes from Maggie’s Farm, prepared a simple yet elegant Trout Pecandine at the market demo stationcourtesy of K & S Seafood, with cornmeal from OrganiCare Farms and pecans from Yegua Creek Farms. From beginning to the table in about 30 minutes, the freshly-caught Trout are complemented by the rustic cornmeal crust, and topped with a pecan and herb-infused browned butter sauce. You can duplicate her recipe, and find tips for accompanying dishes, wine pairings, and more, by following this link to her blog.

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