- 2 cups pecans (about 8 ounces)
- 1 cup all purpose flour
- 2 large (12- to 14-ounce) trout, filleted, skin left intact
- 3 large egg whites, beaten to blend
- 1 1/2 cups fresh orange juice
- 1 cup dry wine
- 2/3 cup chopped shallots
- 1/4 cup white wine vinegar
- 8 5-inch-long fresh parsley stems
- 1 1/2 tablespoons fresh lemon juice
- 1 large fresh thyme sprig
- 2 fresh rosemary sprigs
- 1/4 cup whipping cream
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
- 4 tablespoons olive oil
- 1 carrot, peeled, cut into matchstick-size strips
- 1 red bell pepper, thinly sliced
- 6 cups thinly sliced savoy cabbage
- 2 tablespoons (1/4 stick) unsalted butter
- Chopped fresh chives
- Combine pecans and 1 tablespoon flour in processor. Grind pecans finely; transfer to plate. Place remaining flour on another plate. Sprinkle fish with salt and pepper. Dip 1 fillet into flour to coat; shake off excess. Using pastry brush, brush flesh side with egg whites. Place fillet, egg white side down, onto pecans; press to coat with nuts. Transfer to waxed paper-lined baking sheet, pecan side down. Repeat with remaining 3 fillets; chill.
- Combine first 7 ingredients in medium saucepan. Boil 10 minutes; add rosemary. Boil until liquid is reduced to 1/2 cup, about 10 minutes. Strain sauce into another medium saucepan, pressing on solids in sieve. Add cream; bring to boil. Reduce heat to medium-low. Whisk in butter 1 piece at a time (do not boil). Season with salt and pepper. Let stand at room temperature up to 2 hours.
- Heat 2 tablespoons oil in heavy large Dutch oven over high heat. Add carrot and bell pepper; toss 2 minutes. Add cabbage; toss until cabbage wilts, about 4 minutes. Season with salt and pepper. Remove from heat.
- Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium-high heat. Place 2 fillets, pecan side down, into skillet. Cook until crust is golden and crisp, about 2 minutes. Using spatula, turn fillets over. Cook until just opaque in center, about 2 minutes. Transfer to plate. Repeat with remaining butter, oil and fish.
- Whisk sauce over low heat to rewarm (do not boil). Divide vegetables among plates. Top with fish. Spoon sauce around fish and vegetables. Sprinkle with chopped chives and serve.