Trout With Roasted Pecans A La Commander's Palace

Course : Cajun
Serves: 6
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1/4 cup parsley -- chopped
1 medium juice of lemon
2 tablespoons Worcestershire sauce
1/2 cup butter -- unsalted
1/2 teaspoon black pepper to taste
1 teaspoon salt to taste
1 1/2 cups fish stock
2 tablespoons flour -- all-purpose
2 tablespoons vegetable oil
---Creole meuniere sauce---
1 teaspoon Worcestershire sauce
1/2 medium juice of lemon
1/4 cup butter -- unsalted
1 cup pecans -- shelled
---pecan butter---
1 medium lemon wedges
1/4 cup margarine
1/4 cup vegetable oil
1/2 cup butter -- clarified
6 fillets trout fillets -- (6oz ea)
1 cup flour -- all-purpose
2 teaspoons Creole seafood seasoning
1 cup milk
2 large eggs -- lightly beaten

Preparation / Directions:

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; sauté 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.

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