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INGREDIENTS
2 eggs, lightly beaten
2 t Creole seafood seasoning
6 Trout fillets (6 oz. each)
1/4 cup vegetable oil
lemon wedges
1 cup milk
1 cup flour, all-purpose
1/2 cup butter, clarified
1/4 cup margarine
INGREDEINTS for PECAN BUTTER:
1 cup pecans, shelled
1/2 juice of lemon
1/4 cup butter, unsalted
1 t worcestershire sauce
INGREDIENTS for CREOLE MEUNIERE SAUCE:
2 T vegetable oil
1 1/2 cups fish stock
black pepper to taste
2 T worcestershire sauce
1/4 cup parsley, chopped
2 T flour, all-purpose
salt to taste
1/2 cup butter, unsalted
1 juice of lemon
PROCEDURE
- Prepare Pecan Butter and Creole Meuniere Sauce.
- Combine eggs and milk, beating until well blended.
- Combine seafood seasoning and flour on waxed paper or in bowl. Dredge fillets in seasoned flour, coating well on both sides.
- Dip fillets in egg-milk mixture, then again in seasoning mixture.
- Melt clarified butter in large skillet over medium-high heat.
- Place fillets carefully in skillet; saute quickly, turning once, until crisp and golden brown on both sides, about
