Recipe by Chef John Folse, Courtesy of the Louisiana Travel Guide
Makes 6 servings
Combine pecan flour and flour in a small mixing bowl. Season to taste using salt and pepper. In a 10-inch cast-iron skillet, heat oil over medium high heat. Dip fillets in egg wash and coat generously with flour. Sauté fillets in hot oil until golden brown, 3 to 5 minutes on each side. Once done, remove from skillet and keep warm. In the same skillet, place garlic, green onions and pecans. Sauté 3 to 5 minutes until vegetables are wilted. Deglaze with Frangelico and add heavy whipping cream. Bring to a low boil and simmer until cream is reduced by 1/2 volume. Add cold butter, 2 pats at a time, swirling pan constantly until all is incorporated. Butter will finish sauce to a nice sheen. Add parsley and season to taste using salt, pepper and Louisiana Gold. Place sauce in the center of a serving plate and top with trout fillets.