Pecan Trout with Honey Cream Sauce

ingredients

1
To prepare the whitewash, in a medium bowl, use a whisk to beat together the egg, milk, and flour until incorporated and smooth.
2
Grind the pecans in a blender until they are the texture of fine sand and mix with the flour in a large bowl.
3
Dip each of the trout fillets in the whitewash and then coat on both sides with the pecan mixture. Sauté quickly in the peanut oil over medium heat, just until the fillets are flecked wtih golden brown on both sides, about 2 minutes per side.
4
To prepare the sauce, combine the cream and honey in a spall saucepan over medium-high heat, simmering until it is reduced by about half, about 15 minutes. To serve, place 1 trout fillet on each plate and spoon the sauce over the top.

Source: Angela