MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Trout with Roasted Pecans a la Commander's Palace
 Categories: Creole, Seafood
      Yield: 6 Servings
 
      2    Eggs; lightly beaten
      1 c  Milk
      2 ts Creole seafood seasoning
      1 c  All-purpose flour
      6    Trout fillets (6 oz ea)
    1/2 c  Clarified butter
    1/4 c  Vegetable oil
    1/4 c  Margarine
           Lemon wedges

MMMMM------------------------PECAN BUTTER-----------------------------
      1 c  Pecans; shelled
    1/4 c  Unsalted butter
    1/2    Lemon; juice of
      1 ts Worcestershire sauce

MMMMM-------------------CREOLE MEUNIERE SAUCE------------------------
      2 tb Vegetable oil
      2 tb All-purpose flour
  1 1/2 c  Fish stock
           Salt; to taste
           Black pepper; to taste
    1/2 c  Unsalted butter
      2 tb Worcestershire sauce
      1    Lemon; juice of
    1/4 c  Parsley; chopped
 
  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 a heaping  1 ts Pecan Butter, coating entire
  fillet; sprinkle with a heaping 1 tb reserved chopped roasted
  pecans.
  
  Pecan Butter:
  
  Spread pecans on cookie sheet and roast in preheated 350 F oven for
  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.
  
  Creole Meuniere Sauce:
  
  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 (about 1 cup) to 2 qt 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 it is
  completed.
  
  Note:

  Recipe is time-consuming but results are well worth the effort.

  Posted by: Michael Orchekowski On Apr 25, 1994
 
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