Commander's Palace Trout with Roasted Pecans

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.