Preparation time: 10 minutes
Cooking time: 10 + 10 minutes
Waiting time for the sauce: 2 hours
 

1. Chop the pecans finely with a teaspoon of flour in a blender and transfer to a large bowl.
2. Place the remaining flour and egg whites in another large bowl.
3. Cut the fish fillets into portions; season with salt and pepper.
4. Flour the trout fillets on on side, shake off the excess flour and dip the other side in the egg white mixture.
5. Place the side of the fillet coated with the egg white mixture into the bowl containing the chopped pecans and press gently to make them adhere.
6. Repeat with the other fillets and refrigerate.

Sauce

1. Combine the first 7 ingredients in a saucepan and reduce gently for about 10 minutes. Add the rosemary.
2. Reduce again to obtain about 100 ml (6 Tbsp.) - about 10-15 minutes.
3. Pour the sauce into another saucepan and add the cream. Bring to a boil, then reduce the heat.
4. Incorporate the butter, one piece at a time, without boiling.
5. Season with salt and pepper and leave at room temperature for two hours.

Cooking

1. Heat the olive oil. Sauté the red pepper and carrot for about 2 minutes.
2. Add the shredded cabbage and sauté another 4 minutes. Season with salt and pepper. Remove from the heat.
3. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a skillet. Allow to color.
4. Place the trout fillets in the skillet, pecan side down.
5. Fry until the coating is crisp and golden, about 2 minutes.
6. Turn the fillets and fry on the other side. Remove from the heat before they are entirely cooked through.
7. Place the vegetables on plates.
8. Place the trout fillets on the vegetables and pour a few spoonfuls of hot sauce over the fish and vegetables.
9. Garnish with chopped chives.