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Ingredients

Pecan Trout Crust:

• 1 cup lightly toasted pecans, chopped
• 1 1/2 cups bread crumbs
• 4 tablespoons chopped parsley leaves
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon chopped rosemary leaves
• 4 trout fillets
• 4 ounces unsalted butter, room temperature
• Horseradish Cream, recipe follows

Watercress Salad with Apple Cider Vinaigrette:

• 1 head watercress lettuce, bottoms removed
• 1/2 apple, cored and sliced into 1/2 moons
• 1/4 pound fresh horseradish root, peeled, coarsely grated
• 4 tablespoons cider vinegar
• 2 tablespoons lemon juice
• 1 tablespoon minced shallots
• 1/2 teaspoon ground fennel seed
• 1 tablespoon salt
• 1/4 tablespoon fresh ground black pepper
• 4 tablespoons apple cider
• 4 tablespoons olive oil
• 2 teaspoons toasted walnut oil

Description

Food Network Invites You To Try This Pecan Crusted Trout Recipe From Giada's Weekend Getaways.

Food Network