Commander's Palace Trout with Roasted Pecans
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
2 eggs, lightly beaten
2 teaspoons Creole seafood seasoning
6 trout fillets (6 ounces each)
1/4 cup vegetable oil
lemon wedges
1 cup milk
1 cup flour
1/2 cup clarified butter
1/4 cup margarine
***Pecan Butter***
1 cup pecans
1/2 lemon, juiced
1/4 cup unsalted butter
1 teaspoon Worcestershire sauce
***Creole Meuniere Sauce***
2 tablespoons vegetable oil
1 1/2 cup fish stock
salt and black pepper, to taste
2 tablespoons Worcestershire sauce
1/4 cup fresh parsley, chopped
2 tablespoons flour
1/2 cup unsalted butter
1 lemon, juiced
Directions:
Prepare Pecan Butter and Creole Meuniere Sauce (see below); set aside.
Combine eggs and milk, beating until well blended. Combine seafood seasoning and flour on waxed paper or in pie plate; dredge fillets in seasoned flour, coating well on both sides. Dip fillets in egg-milk mixture, then again in seasoned flour.
Melt clarified butter in large skillet over medium-high heat. Place fillets carefully in skillet; saute quickly, turning only once, until crisp and golden brown on both sides, about 3 minutes per side.
Arrange fillets on warm serving platter or plates. Top each fillet with heaping teaspoon pecan butter, coating entire fillet; sprinkle with heaping tablespoon reserved chopped roasted pecans.
For Pecan Butter: Spread pecans on cookie sheet and roast in preheated 350 degrees F oven 10 minutes. Coarsely chop half the roasted pecans and reserve for garnish.
Place remaining pecans in blender or food processor container. Add butter, lemon juice and Worcestershire sauce; blend until very smooth.
For Creole Meuniere Sauce: Heat oil in heavy skillet; remove from heat and add flour. Return to heat and cook, stirring, until roux is medium brown in color. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes. Add salt and pepper.
Transfer sauce to 2-quart saucepan; bring to a quick boil. Whisk in softened butter and Worcestershire sauce; continue to whisk until butter is absorbed. Add lemon juice and parsley; whisk again briefly and remove from heat.
This sauce should be used within 45 minutes from time it is completed.
Recipe Location: https://www.cdkitchen.com/recipes/recs/512/Commanders_Palace_Trout_with_Roasted_Pecans31233.shtml
Recipe ID: 14155
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