WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina.
For the final week of dishes inspired by North Carolina seafood, Brian and Lisa prepare this recipe for pecan trout. To fix this rich entree, first coat the fish fillets with a breading of finely chopped N.C. pecans. Next, pan-fry the fillets on one side and place them in the oven to finish baking. To finish, drizzle beurre blanc sauce (recipe below) over the fillets and serve.
To make the sauce, you will need:
- ½ cup white wine
- ½ cup fresh orange juice (about 2 oranges)
- 1 shallot, minced
- 6 black peppercorns, whole
- 1 ½ sticks unsalted butter, cut into tablespoons
Bring the white wine, orange juice, shallot and peppercorns to a boil in a medium saucepan over high heat. Cook for about 6 minutes, or until the mixture is reduced to ¼ cup. Once reduced, strain the mixture and return the liquid to the pan. Turn the heat to low and whisk in butter, one tablespoon at a time, until thick and smooth. Finally, remove the sauce from the heat and stir in additional flavorings you may prefer, such as a liquor or fruit juice.
The beurre blanc sauce gives the dish its rich flavor. Consider using a N.C. wine for the sauce. A list of local wineries is available at www.visitncwine.com. You also can find ingredients for this recipe and others at farmers markets and roadside stands across the state. To find a location near you, go to www.ncfarmfresh.com. In addition, you can use the seafood availability chart, developed by the North Carolina Sea Grant, to see which local seafood is currently in season.