Commander's Palace Trout with Roasted Pecans Recipe

Prepare Pecan Butter and Creole Meuniere Sauce; 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 tsp. Pecan Butter, coating entire fillet; sprinkle with heaping Tbsp. reserved chopped roasted pecans.

Fpr Pecan Butter: Spread pecans on cookie sheet and roast in preheated 350F. 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: 1. 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 (there should be about 1 c.) 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 ir is completed.