Cornmeal-Crusted Rainbow Trout, Brown Butter Pecans

Method

1. Heat the oven to 200°F. Cover the potatoes with cold water in a pot, add 1 tbsp Diamond Crystal kosher salt, and bring to a boil. Simmer 12 to 15 minutes, until a knife slips in easily, then drain and cover to keep warm.
2. Pat the trout very dry and season both sides with 1 tsp salt and black pepper. Mix the flour, cornmeal and ½ tsp salt on a plate, press each fillet into it on both sides, and shake off every bit of loose coating.
3. Heat 1 tbsp of the oil in a 12-inch skillet over medium-high until it shimmers. Lay 2 fillets in skin-side down and cook 3 minutes, until the skin is crisp, then flip and cook 1 to 2 minutes, until the flesh flakes and a thermometer reads 145°F. Move them to a rack set over a sheet pan in the 200°F oven, then repeat with the remaining oil and fillets.
4. Pour off the oil, wipe out any burnt crumbs with a paper towel, and melt the butter in the pan over medium heat.
5. When the foam subsides, add the pecans and cook 2 to 3 minutes, stirring, until the butter smells like toasted hazelnuts and the milk solids turn amber. Pull the pan off the heat and stir in the lemon juice and parsley.
6. Toss the potatoes in the pan with a spoonful of the butter, then spoon the rest of the butter and the pecans over the trout.