McGill's Restaurant Almond-Pecan Rainbow Trout with Mandarin Orange Beurre Blanc

Source: McGill's Restaurant - Tulsa, Oklahoma

Serves 2

2 rainbow trout (dressed)

For Breading:
1/2 cup all-purpose flour
1 egg
1/4 cup milk
1/2 cup chopped pecans
1/2 cup sliced almonds
1/4 cup bread crumbs
2 ounces olive oil

Sauce:
1/4 cup mandarin oranges
1/2 teaspoon orange juice concentrate
1 ounce Grand Marnier
1/4 pound butter

Mix egg with milk, then in a separate bowl mix pecans, almonds, and bread crumbs. Dredge each trout in flour the milk mixture, and then the pecan breading.

Heat a 12-inch skillet over medium high heat and heat olive oil then add trout and saut for 2 to 3 minutes then turn and cook other side for 2 to 3 minutes then remove from pan and place on serving platter.

Drain off grease from pan and add Grand Marnier and flamb . Add orange juice concentrate, orange slices and heat until just boiling then add butter cubes a little at a time until incorporated then remove from heat and pour sauce over trout and serve.