Trout With Roasted Pecans And Creole Meuniere Sauce - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Trout With Roasted Pecans And Creole Meuniere Sauce

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

  1. Prepare Pecan Butter and Creole Meuniere Sauce.
  2. Combine eggs and milk, beating until well blended.
  3. Combine seafood seasoning and flour on waxed paper or in bowl.  Dredge fillets in seasoned flour, coating well on both sides.
  4. Dip fillets in egg-milk mixture, then again in seasoning mixture.
  5. Melt clarified butter in large skillet over medium-high heat.
  6. Place fillets carefully in skillet; saute quickly, turning once, until crisp and golden brown on both sides, about
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