This complex recipe is truly rich yet incredibly flavorful. An original Creole creation, Trout with Roasted Pecans a la Commander’s Palace in New Orleans, evokes the finest of local Arcadian cookery. Seriously delicious.
- 2 eggs, lightly beaten
- 1 Cup milk
- 2 teaspoons Creole seafood seasoning
- 1 Cup flour, all-purpose
- 6 trout fillets (6 ounces each)
- 1/2 Cup butter, clarified
- 1/4 Cup vegetable oil
- 1/4 Cup butter
- lemon wedges
- 1 Cup pecans, shelled
- 1/4 Cup butter, unsalted
- juice of 1/2 lemon
- 1 teaspoon Worcestershire sauce
- 2 Tablespoons vegetable oil
- 1 1/2 Cups fish stock
- freshly ground black pepper to taste
- 2 teaspoons Worcestershire sauce
- 1/4 Cup parsley; chopped
- 2 Tablespoons all-purpose flour
- sea salt to taste
- 1/4 Cup unsalted butter
- 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 teaspoon Pecan Butter, coating entire fillet; sprinkle with heaping Tablespoon reserved chopped roasted pecans.
- 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.
- Put remaining pecans in blender or food processor container.
- Add butter, lemon juice and Worcestershire sauce; blend until very smooth.
- 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 Cup) 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.
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