Fjord Trout with Pecans, Orange Sauce and Rosemary, a recipe from Gourmetpedia

Ingredients

• - 4 Norwegian fjord trout fillets, about 200 g (7 oz.) each
• - 300 ml (1 1/4 cups) pecans
• - 150 ml (10 Tbsp.) white flour
• - whites of 3 large eggs, lightly beaten
• - salt and pepper
• - 200 ml (3/4 cup) fresh orange juice
• - 150 ml (10 Tbsp.) white wine
• - 100 ml (6 Tbsp.) chopped pecans
• - 120 ml (1/2 cup) white wine vinegar
• - 8 sprigs of parsley
• - 3/4 tsp. fresh lemon juice
• - 1 branch of fresh thyme
• - 2 branches of fresh rosemary
• - 200 ml (3/4 cup) thick crème fraîche
• - 100 g (6 Tbsp.) unsalted butter, in small pieces
• - 4 Tbsp. olive oil
• - 1 tbsp. grated carrot
• - 1 tbsp. julienned red pepper
• - 500 g (18 oz.) sliced cabbage
• - 50 g (3 tbsp.) unsalted butter
• - 2 tbsp. chopped chives