Trout with Pecans


Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

In the early 1980s, when trout amandine ruled the earth, Ella Brennan asked her chefs at Commander’s Palace, “Why are we cooking trout with almonds like every other place in the world? Almonds don’t grow around here. Why not use pecans?” The chefs got to work, and trout with pecans was born. This preparation also works very well with fried soft-shell crabs.