Market Recipe: Trout Pecandine

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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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