Trout with Roasted Pecans a La Commander’s Palace

2 eggs; lightly beaten
2 teaspoons Creole Seafood Seasoning
6 6-ounce trout fillets
¼ cup vegetable oil
Lemon wedges
1 cup milk
1 cup all-purpose flour
½ cup clarified butter
¼ cup margarine
1 recipe Pecan Butter
1 recipe Creole Meuniere Sauce

1. Preheat oven to 350ºF.
2. Prepare pecan butter and Creole Meuniere Sauce; set aside.
3. Combine eggs and milk, beating until well blended.
4. Combine seafood seasoning and flour on waxed paper or in pie plate; dredge fillets in seasoned flour, coating well on both sides.
5. Dip fillets in egg-milk mixture, then again in seasoned flour.
6. Melt clarified butter in large skillet over medium-high heat.
7. Place fillets carefully in skillet; sauté quickly, turning only once, until crisp and golden brown on both sides, about 3 minutes per side.
8. Arrange fillets on warm serving platter or plates.
9. Top each fillet with heaping tablespoon pecan butter, coating entire fillet; sprinkle with heaping tablespoon reserved chopped roasted pecans.Pecan Butter
1 cup Pecan Valley Pecan Pieces
Juice of ½ lemon
¼ cup unsalted butter
1 tablespoon Worcestershire sauce

1. Preheat oven to 350ºF.
2. Spread pecans on cookie sheet and roast in preheated oven 10 minutes.
3. Coarsely chop half the roasted pecans and reserve for garnish.
4. Put remaining pecans in blender or food processor container.
5. Add butter, lemon juice and Worcestershire sauce; blend until very smooth.

Creole Meuniere Sauce
2 tablespoons vegetable oil
1½ cups fish stock
Freshly ground black pepper to taste
2 teaspoons Worcestershire sauce
¼ cup parsley; chopped
2 tablespoons all-purpose flour
Sea salt to taste
½ cup unsalted butter
1 juice of lemon1. 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 sea 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.

No comments yet.

Leave a Reply

79 + = 85