Cranberry and Pecan Crusted Trout

Cranberry and Pecan Crusted Trout
1 egg white
1 tablespoon cold water
1 pound pecans, halved
1 cup plus 1 tablespoon sugar, divided
1 teaspoon cinnamon
1 teaspoon salt
1/4 cup diced onion
4 tablespoons butter, divided, plus additional if needed for sautéing fish
Dash fresh garlic
1/2 cup dried cranberries
1/4 cup citrus vinaigrette (purchased or your own)
Salt and pepper
4 trout fillets (8 ounces each)
1/2 cup lemon juice
1 cup flour
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon garlic salt
1 teaspoon paprika
24 fresh green beans
12 fingerling potatoes, halved
1 cup purchased remoulade sauce
2 Gala apples, seeded and thinly sliced
6 ounces fresh fennel, julienned
1 red bell pepper, juliennedHeat oven to 250 degrees.Beat egg and water until mixture forms medium-soft peaks.In a bowl combine pecans, sugar, cinnamon and 1 teaspoon salt. Fold nut mixture into egg white. Spread on baking sheet and bake for 1 hour, stirring every 15 minutes.Heat 1 teaspoon butter in a sauté pan and cook onions until caramelized, 3 to 5 minutes. Add garlic, cranberries and 1/2 cup candied pecans and continue to sauté for a few minutes. Add vinaigrette to pan to deglaze by breaking up browned bits on the bottom; season with salt and pepper to taste. Refrigerate.Heat oven to 375 degrees.Blanch green beans in a pot of boiling, salted water. Remove with slotted spoon; set aside. Cut fingerling potatoes in half; blanch in the same salted water and place on baking sheet. Brush with 2 tablespoons butter, sprinkle with salt and pepper and bake about 45 minutes until tender and browned.Season trout with lemon juice, salt and pepper. Combine flour, salt, pepper, garlic salt and paprika in a shallow bowl or plate. Dredge trout in flour. In sauté pan heat 2 teaspoons butter; add trout and brown about 2 minutes on each side. Remove from pan and place on baking sheet. Repeat with remaining fillets, adding butter as needed.Brush top of each fillet with remoulade sauce, spreading evenly. Place about 2 1/2 to 3 tablespoons of the pecan-cranberry topping in the center of fillet. Place fish on baking sheet and cook for about 8 to 12 minutes. Fish is done when firm to the touch.In a sauté pan heat 1 tablespoon butter. Add Gala apple slices and fresh fennel, season with salt and pepper and sprinkle with remaining sugar. Cook until caramelized and slightly tender.To plate, divide apples among four plates. Place trout on top of apples and serve green beans and red pepper slices on the side.Serves four.Cook's note: Leftover spiced nuts may be eaten out of hand, added to salads or stored in air tight container to use again for trout.Chef Josef Yurisich, Harvest Restaurant, St. Charles