Pecan-crusted Rainbow Trout

Crust3 ounces shelled pecans1 ounce fresh basil leaves3 sprigs fresh flat-leaf parsley1 bunch green onions (green part only)2 cloves fresh garlic, peeled1 ounce chicken base paste2 cups panko (Japanese bread crumbs)Trout20 ounces filleted rainbow trout, cut in 8 square medallions2 teaspoons kosher salt1 teaspoon freshly ground pepper4 tablespoons Dijon mustard4 tablespoons extra-virgin olive oil1 tablespoon unsalted butter (preferably Plugra, Lurpak or organic)Sauce 1/2 tablespoon extra-virgin olive oil3 tablespoons unsalted butter (preferably Plugra, Lurpak or organic), divided 1/2 cup thinly sliced fresh button mushrooms 1/2 cup vegetable stock 1/4 cup freshly squeezed lemon juice 1/4 cup chopped green onions 1/4 cup seeded, finely diced tomatoSalt and pepper to tasteFor the crust: Grind the pecans finely in a food processor. Add the basil, onions, parsley, chicken base and garlic; process till pureed. Using a rubber spatula, scrape the sides of the food processor thoroughly and puree again, making sure there are no large clumps.Add the panko and puree once more, until ingredients are fully incorporated. At this point you should have moist, aromatic, green bread crumbs. Transfer this mixture to a shallow pan.For the fish: Season the trout medallions with salt and pepper, then, brush with mustard. Bread the trout by placing them directly in the pecan crust, covering them with more crust and pressing down firmly. The trout can be kept covered and chilled in this state for up to 24 hours.Heat a large saute pan over high heat. Add the olive oil and butter. Once butter melts, add the trout medallions, flesh side down. Reduce heat to medium and saute for 2 minutes. Flip fish and saute 1 more minute. Set aside.For the sauce: In a clean pan, heat the olive oil and 1 tablespoon butter. Add the mushrooms, vegetable stock and lemon juice and allow to simmer. Whisk in the remaining butter until emulsified. Stir in tomatoes, onions and salt and pepper.Spoon the sauce around the edge of the serving plate generously, and lightly coat the trout.Serves two to three.Chef Daniel Sirorski, Birch River Grill, Arlington Heights