Name: Fish with Pecan Butter Sauce and Meuniere Sauce
Ingredients: 1/2 c Milk; 1 Egg, beaten; 1 tb Salt; 1 ts Onion powder; 1 ts Sweet paprika; 3/4 ts Ground cayenne; 1/2 ts White pepper; 1/2 ts Garlic powder; 1/2 ts Black pepper; 1/4 ts Dry mustard; 1/4 ts Oregano; 1/4 ts Thyme; 1 c All-purpose flour; 6 Trout, (4 oz) redfish, or other firm fleshed fish fillets; Vegetable oil for pan frying; 6 tb Coarsely chopped pecans, dry roasted; 4 tb Unsalted butter, softened; 1/2 c Coarsely chopped pecans, dry roasted; 2 tb Very finely chopped onion; 1 ts Lemon juice; 1/2 ts Tabasco sauce; 1/4 ts Minced garlic; 1 Cube basic seafood stock; 3/4 ts Minced garlic; 3/4 lb (3 sticks) unsalted butter, in all; 2 tb All-purpose flour; 1/4 c Worcestershire sauce; 1/4 ts Salt

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Seafood, Vegetables			6	Servings

INGREDIENTS

1/2	c	Milk
1		Egg, beaten
1	tb	Salt
1	ts	Onion powder
1	ts	Sweet paprika
3/4	ts	Ground cayenne
1/2	ts	White pepper
1/2	ts	Garlic powder
1/2	ts	Black pepper
1/4	ts	Dry mustard
1/4	ts	Oregano
1/4	ts	Thyme
1	c	All-purpose flour
6		Trout, (4 oz) redfish, or other firm fleshed fish fillets
		Vegetable oil for pan frying
6	tb	Coarsely chopped pecans, dry roasted
4	tb	Unsalted butter, softened
1/2	c	Coarsely chopped pecans, dry roasted
2	tb	Very finely chopped onion
1	ts	Lemon juice
1/2	ts	Tabasco sauce
1/4	ts	Minced garlic
1		Cube basic seafood stock
3/4	ts	Minced garlic
3/4	lb	(3 sticks) unsalted butter, in all
2	tb	All-purpose flour
1/4	c	Worcestershire sauce
1/4	ts	Salt

INSTRUCTIONS

SEASONING MIX
ALSO
PECAN BUTTER SAUCE
MEUNIERE SAUCE
Make Pecan Butter Sauce and Meuniere Sauce and set aside.
Pecan Butter Sauce (makes 2/3 cup): Place all in blender or processor and
process until creamy and smooth, about 2-3 mins, pushing down sides a few
times with spatula.
Meuniere Sauce (makes 2 cups): In a 2 quart saucepan combine stock and
garlic. Bring to boil over high heat, reduce heat, simmer 2 mins. Remove
from heat. In a 1 qt saucepan melt 4 Tabsp butter over high heat. Add flour
and whisk with metal whisk until smooth, about 10 seconds. Remove from
heat. Return stock mix to medium heat. Gradually add the butter mix to the
stock mix, whisking constantly until smooth. Reduce heat to very low. Add
remaining 2 1/2 sticks butter, about a third at a time, whisking constantly
each time until butter is melted. Gradually add Worcestershire, whisking
constantly and add salt. Cook until thickened slightly, about 5 mins,
whisking often. Keep warm by setting pan over another pan of hot water.
Combine the milk and egg in shallow pan until well blended. In sm bowl,
thoroughly combine seasonings. In separate pan add 1 Tabsp of the seasoning
mix to the flour, mix well. Sprinkle seasoning mix evenly on fish and pat
it in by hand.
Warm your serving plates in a 250 degree oven, now.
Heat 1/4 inch oil in very large heavy skillet to about 350 degrees.
Dredge fish in seasoned flour, shake off excess; soak in egg mix; then,
just before frying, drain off egg mix and dredge fillets again in flour.
Shake off excess. Fry in hot oil until golden brown, 2-3 mins per side,
adjusting heat to maintain oil temp. Drain on paper towels and while still
on the towels and very hot, spread a scant 2 Tabsp of the Pecan Butter
Sauce over the top of each fillet. Serve immediately and spoon 1/3 Cup
Meuniere Sauce onto each heated serving plate and place a fillet on top.
Sprinkle each fillet with about 1 Tabsp pecans.
Posted to FOODWINE Digest 09 Oct 96
From:    ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>
Date:    Wed, 9 Oct 1996 10:19:49 -0500

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