Pecan Fried Fjord Trout with Orange and Rosemary Sauce

Fjord Trout with a crust of sweet pecan nuts, served with a fresh sauce of orange and rosemary. This recipe have a lot of flavor that you will enjoy every minute of.

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  • Cut the Fjord Trout in serving pieces and sprinkle with salt and pepper.

  • Run pecan nuts and half of the flour in a food processor and put the mix on a plate.

  • Put the rest of the flour on a different plate, and whisk egg white in a bowl.

  • Dip one side of the Fjord Trout in flour and the other side first in egg white, then in the pecan mix.

  • Melt butter in a frying pan and let it get a golden color.

  • Put the Fjord Trout in the pan with the pecan side down, and fry until the pecan side is golden and crispy.

  • Turn and fry on the other side until it's barely cooked through, about 1 minute.


  • Juice orange and lemon, and finely chop shallot.

  • Put orange juice, lemon juice, shallot, white win, white wine vinegar, parley and thyme in a casserole and boil gently for about 10 minutes.

  • Add rosemary and boil until it's about one third liquid left.

  • Sieve the sauce into a clean casserole, add the cream and bring to a boil.

  • Reduce the heat and stir in butter bit by bit, the sauce shall not boil when you're doing this.

  • Taste with salt and pepper.


  • Grate carrot and cut lettuce.

  • Finely chop chives and mix with the carrot and lettuce. 

Serve Fjord Trout with sauce and salad. You can also garnish with some chives and whole pecan nuts.