Trout with Pecans

Warm up lemons on the stovetop before juicing always; the stubborn citrus available in most American markets yields twice the juice if slightly heated.

Never hesitate to set a charming table for One.

Here's how we do it fast enough to finish during one cigarette: dredge 3-4 fillets of any thin white fish (trout, flounder etc) in a plate of flour heavily seasoned with salt and pepper. Heat 3-4 T. butter and 1 T. canola oil in a large skillet till nearly smoking. Fry fish for approximately 2-3 minutes per side, turning carefully. Remove from pan and transfer to a plate kept warm in a low oven. Now add 1 cup pecans and saute for 5 minutes, then add 2 T. lemon juice. Cook for 1 minute and season with additional salt to taste. Pour over fish. Voila!

Cafe Drake loves this simple fish entree draped over a mound of well-seasoned mashed potatoes. Boil chopped potatoes, drain, return to pan over warm heat and stir till all moisture is removed. Add butter, warm milk or cream and plenty of salt. Above you will see we spiced up the spuds with cayenne pepper for an extra kick.

Of course, first dibs always go to furry angels when fish is on the menu!