- Yields: n/a
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- Submitted by: Recipe Group Member
- Date: n/a
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- Mix egg with milk, then in a separate bowl mix pecans, almonds, and bread crumbs. Dredge each trout in flour the milk mixture, and then the pecan breading.
- Heat a 12-inch skillet over medium high heat and heat olive oil then add trout and sauté for 2 to 3 minutes then turn and cook other side for 2 to 3 minutes then remove from pan and place on serving platter.
- Drain off grease from pan and add Grand Marnier and flamb?. Add orange juice concentrate, orange slices and heat until just boiling then add butter cubes a little at a time until incorporated then remove from heat and pour sauce over trout and serve.
Submitted by: Recipe Group Member
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