Sauteed Trout with Pecans
The recipe Sauteed Trout with Pecans can be made in roughly 45 minutes. This pescatarian recipe
Trout Toast with Soft Scrambled Eggs
Ingredients
- 8 large eggs
- 3/4 tsp. kosher salt, plus more
- 6 Tbsp. unsalted butter, divided
- 4 (1"-thick) slices sourdough or country-style bread
- 3 Tbsp. crème fraîche or sour cream
- 1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces
- 1 lemon, halved
- Freshly ground black pepper
- 2 scallions, thinly sliced on a diagonal
- 2 Tbsp. coarsely chopped dill
- 4 oz. mature arugula, tough stems trimmed (about 4 cups)
- 2 tsp. extra-virgin olive oil
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