Trout With Roasted Pecans A La Commander's Palace

Recipe Ingredients

2		Eggs - lightly beaten
1 cup	237ml	Milk
2 teaspoons	10ml	Creole seafood seasoning
1 cup	62g / 2.2oz	Flour - all-purpose
6		Trout fillets - (6 oz ea)
1/2 cup	99g / 3.5oz	Butter - clarified
1/4 cup	59ml	Vegetable oil
1/4 cup	49g / 1.7oz	Margarine
		Lemon wedges
		Pecan Butter
1 cup	237ml	Pecans - shelled
1/4 cup	49g / 1.7oz	Butter - unsalted
1/2		Juice of lemon
1 teaspoon	5ml	Worcestershire sauce
		Creole Meuniere Sauce
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Flour - all-purpose
1 1/2 cups	355ml	Fish stock
		Salt to taste
		Black pepper to taste
1/2 cup	99g / 3.5oz	Butter - unsalted
2 tablespoons	30ml	Worcestershire sauce
1		Juice of lemon
1/4 cup	36g / 1.3oz	Parsley - chopped

Recipe Instructions

1. Prepare Pecan Butter and Creole Meuniere Sauce; set aside.

2. Combine eggs and milk, beating until well blended.

3. Combine seafood seasoning and flour on waxed paper or in pie plate; dredge fillets in seasoned flour, coating well on both sides.

4. Dip fillets in egg-milk mixture, then again in seasoned flour.

5. Melt clarified butter in large skillet over medium-high heat.

6. Place fillets carefully in skillet; saute quickly, turning only once, until crisp and golden brown on both sides, about 3 minutes per side.

7. Arrange fillets on warm serving platter or plates.

8. Top each fillet with heaping teaspoon Pecan Butter, coating entire fillet; sprinkle with heaping tablespoon reserved chopped roasted pecans.

*** PECAN BUTTER ***

1. Spread pecans on cookie sheet and roast in preheated 350F oven 10 minutes.

2. Coarsely chop half the roasted pecans and reserve for garnish.

3. Put remaining pecans in blender or food processor container.

4. Add butter, lemon juice and Worcestershire sauce; blend until very smooth.

*** CREOLE MEUNIERE SAUCE ***

1. Heat oil in heavy skillet; remove from heat and add flour.

2. Return to heat and cook, stirring, until roux is medium brown in color.

3. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes.

4. Add salt and pepper.

5. Transfer sauce (there should be about 1 cup) to 2-quart saucepan; bring to a quick boil.

6. Whisk in softened butter and Worcestershire sauce; continue to whisk until butter is absorbed.

7. Add lemon juice and parsley; whisk again briefly and remove from heat.

8. This sauce should be used within 45 minutes from time it is completed.

NOTE: Recipe is time-consuming but results are well worth the effort.

Source:
THE TOTALLY GARLIC COOKBOOK, by Siegel and Gillingham

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