Ingredients
Preparation
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.
Sauce
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.
Salad
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.