And the fusion of German, Mexican & Texan cuisine continues! This delicious recipe is from Boomer Acuna, Executive Chef at Krause’s cafe. Texas pecans rubbed on fresh trout, served over German potatoes and topped with a chili lime sauce! Truly a taste sensation of its own. You only need a side salad or green veggie for a complete dinner. Grab a couple of saute pans, pop open an Alex Meixner Polka Pils and let the accordion music play!
Pecan Trout
Ingredients
TROUT
- 1 1/2 cups pecans chopped
- 1 cup plain breadcrumbs
- 3 tbsp parsely chopped
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 stick butter softened to room temperature
- 4 fillets trout
German Fried Potatoes
- 4 potatoes cooked, peeled and minced
- sausage
- 2 tbsp butter
- 1 small yellow onion
- 3 cloves garlic
- 1 tsp parsley chopped fine
- Kosher salt & white pepper to tast
Chili Lime Sauce
- 1 poblano pepper roasted, peeled, seeded
- 2 jalapeño peppers roasted, peeled, seeded
- 4 cloves garlic
- 1 lime juiced
- 1/2 cup sour cream
- 3/4 cup greek yogurt, plain
- 3/4 cup mayo
- 1 tsp chives minced
- 1 tbsp parsley chopped
- 1 tbsp cilantro
- 1 tsp cumin ground
- 1/2 tsp onion powder
- 1 tbsp kosher salt
Instructions
- Trout: Preheat oven to 400 degrees
- Mix pecans, breadcrumbs, parsley, salt & pepper
- Rub trout with softened butter, then dip into the pecan mixture
- Place onto a greased sheet pan & bake for 10 minutes
- Potatoes: Heat saute pan over medium-high heat
- Add butter, sausage & potatoes
- Cook until potatoes start to brown, then add onions & garlic cooking until soft. Make sure not to burn the garlic
- Season with salt & white pepper & finish with fresh parsley
- Chili Lime Sauce: Place all ingredients in food processor and blend until smooth