Fillets With Pecans In Creole Meuniere Sauce Recipe - Cooking Index
Fillets With Pecans In Creole Meuniere Sauce Recipe - Cooking Index
| Clarified butter or fresh oil - for pan-frying | ||
| 6 | Fresh mild fish fillets - (1 to 1 1/2 lbs) | |
| (such as flounder, sole, or orange roughy) | ||
| 3 tablespoons | 45ml | Seasoning Mix - see * Note |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 2 cups | 396g / 13oz | Eggs (large) |
| 1 cup | 237ml | Whole milk |
| Pecan Butter - see * Note | ||
| 1/4 cup | 4g / 0.1oz | Minced parsley sprigs |
* Note: See the "Seasoning Mix" and "Roasted Pecans And Pecan Butter" recipes which are included in this collection.
Preheat oven to 350 degrees. Heat 1/4-inch of clarified butter in a heavy skillet with an ovenproof handle to about 350 degrees over medium-low heat while flouring the fillets.
Rub the fillets well with 2 tablespoons of the Seasoning Mix. Stir together the flour and 1 tablespoon seasoning mix in a shallow pan. Dip the fillets in seasoned flour and shake off any excess.
Beat the eggs and stir into the milk a little at a time in a medium mixing bowl. Dip the floured fillets in this egg wash. Let any excess drip off. Then dip them back in the flour. Place the fillets in the hot oil, presentation-side down. Fillets should be browned well and them turned once only. Leave on the heat for about a minute after turning. Then place immediately in the oven to finish frying and to crisp the top, several minutes. Remove the fillets to a serving platter, spread with Pecan Butter, and garnish with parsley and chopped roasted pecans. Serve immediately.
This recipe yields ?? servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Shirley O. Corriher, Cookwise - From the TV FOOD NETWORK - (Show # CL-9084 broadcast 03-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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