Instructions: Pecan Crusted Rainbow Trout, Scalloped Sweet Potatoes & Smoked Tangerine Butter Sauce, (entire title)

For The Sweet Potatoes:
Layer the sweet potato slices in a greased 9x9-inch baking dish, packing closely.

Combine the cream, brown sugar, nutmeg, cinnamon, cayenne and salt in a small bowl; mix well. Pour over the sweet potatoes.

Bake, covered with foil, at 350 degrees for 50 minutes. Bake, uncovered, for 20 minutes longer.

For The Trout:
Mix the ground pecans and salt in a flat bowl. Dust the trout with flour, dip in the eggs and then coat with the pecan mixture.

Melt the butter in a saute pan over medium heat. Place the trout skin side up in the saute pan. Cook for 2 to 3 minutes; turn. Cook for 30 seconds longer or until brown.

Place on a serving plate and drizzle with the lemon juice.

For The Sauce:
Cold smoke the garlic, onions and tangerines with pecan wood. (See instructions on Smoking.) Saute the garlic and onions in a large deep skillet for 5 to 10 minutes or until the onions are translucent. Add the maple syrup.

Saute the mixture for 10 minutes longer or until brown. Add the orange juice. Squeeze the juice from the tangerines into the skillet and add the tangerine halves.

Simmer for 1 hour or until the mixture becomes syrupy, stirring occasionally. Strain into a 2-quart saucepan, squeezing solids to extract all liquid.

Heat the strained liquid until it begins to simmer. Add the cream.

Simmer gently until the mixture thickens; remove from heat.

Add the butter a little at a time, whisking constantly until blended. Stir in the lemon juice.

To Assemble:
Drizzle the sauce over the trout. Serve immediately with sweet potatoes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.