Trout With Roasted Pecans A La Commander's Palace

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

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.

1 Kitchen's say:
  (3 3/4 Stars!)
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