Fish with Pecan Butter and Meuniere Sauces
Author: Epicurus.com Kitchens
Recipe type: Main, Entree, Seafood
- a sufficient amount Meuniére Sauce (recipe follows)
- 1/2 Cup milk
- 1 egg, beaten
- 2 Tablespoons Chef Paul Prudhomme's Seafood Seasoning
- 1 Cup all-purpose flour
- 6 (4 ounces) salmon or other firm-fleshed fish
- a sufficient amount vegetable oil for pan frying
- 6 Tablespoons coarsely chopped pecans, dry roasted
Pecan Butter Sauce
- 4 Tablespoons unsalted butter, softened
- 1/2 Cup coarsely chopped pecans, dry r
- 2 Tablespoons very finely chopped onion
- 1 teaspoon lemon juice
- 1/2 teaspoon Tabasco sauce
- 1/4 teaspoon minced garlic
- 1/4 teaspoon salt
- 1 Cup seafood stock
- 3/4 teaspoon minced garlic
- 3/4 pound (3 sticks) unsalted butter, in all
- 2 Tablespoons all-purpose flour
- 1/4 Cup Worcestershire sauce
- Make the Pecan Butter Sauce and the Meuniére Sauce and set aside.
- Combine the milk and egg in a pan (loaf, cake and pie pans work well) until well blended. In a separate pan add 1 tablespoon of the Seafood Magic to the flour; mix well. Sprinkle the remaining Seafood Magic lightly and evenly on both sides of the fish, patting it in by hand.
- Warm the serving plates in a 250 degree F oven.
- Heat about 1/4 inch oil in a very large heavy skillet to about 350 degrees F. Meanwhile, dredge each filet in the seasoned flour, shaking off excess; soak in the egg mixture; then, just before frying, drain off egg mixture and dredge filets once more in the flour, shaking off excess. Fry the filets in the hot oil until golden brown, about 2 to 3 minutes per side (adjust heat as necessary to maintain the oil's temperature). Drain on paper towels and, while still on the towels and very hot, spread a scant 2 tablespoons of the Pecan Butter Sauce over the top of each filet. Discard paper towels and serve immediately.
- To serve, spoon 1/3 cup Meuniére Sauce onto each heated serving plate and place a filet on top. Sprinkle each filet with about 1 tablespoon pecans.
Pecan Butter Sauce
- Place all ingredients in a blender or food processor and process until creamy and smooth, about 2 to 3 minutes, pushing down sides a few times with a rubber spatula.
- In a 2-quart saucepan combine the stock and garlic. Bring to a boil over high heat, then reduce heat and simmer 2 minutes. Remove from heat.
- In a 1-quart saucepan melt 4 tablespoons of the butter over high heat. Add the flour and whisk with a metal whisk until smooth, about 10 seconds. Remove from heat. Return stock mixture to a medium heat. Gradually add the butter mixture to the stock mixture, whisking constantly until smooth. Reduce heat to very low. Add the remaining butter, about a third at a time, whisking constantly each time until butter is melted. Gradually add the Worcestershire, whisking constantly, and add the salt. Continue cooking until sauce thickens slightly, about 5 minutes, whisking often. The sauce may be kept warm (or reheated) by setting the pan over another pan of hot (but not boiling) water.