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.
Trout with Roasted Pecans a la Commander's Palace

Trout with Roasted Pecans a la Commander's Palace
Recipe type: Main Course
Cuisine: American
Serves: 6
  • 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
  1. Prepare Pecan Butter and Creole Meuniere Sauce; set aside.
  2. Combine eggs and milk, beating until well blended.
  3. Combine seafood seasoning and flour on waxed paper or in pie plate; dredge fillets in seasoned flour, coating well on both sides.
  4. Dip fillets in egg-milk mixture, then again in seasoned flour.
  5. Melt clarified butter in large skillet over medium-high heat.
  6. Place fillets carefully in skillet; saute quickly, turning only once, until crisp and golden brown on both sides, about 3 minutes per side.
  7. Arrange fillets on warm serving platter or plates.
  8. Top each fillet with heaping teaspoon Pecan Butter, coating entire fillet; sprinkle with heaping Tablespoon reserved chopped roasted pecans.
  1. Spread pecans on cookie sheet and roast in preheated 350 degrees F. oven 10 minutes.
  2. Coarsely chop half the roasted pecans and reserve for garnish.
  3. Put remaining pecans in blender or food processor container.
  4. Add butter, lemon juice and Worcestershire sauce; blend until very smooth.
  1. Heat oil in heavy skillet; remove from heat and add flour.
  2. Return to heat and cook, stirring, until roux is medium brown in color.
  3. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes.
  4. Add salt and pepper.
  5. Transfer sauce (there should be about 1 Cup) to 2-Quart saucepan; bring to a quick boil.
  6. Whisk in softened butter and Worcestershire sauce; continue to whisk until butter is absorbed.
  7. Add lemon juice and parsley; whisk again briefly and remove from heat.
  8. This sauce should be used within 45 minutes from time ir is completed.
Recipe is time-consuming but results are well worth the effort.
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