| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood, Vegetables |
|
|
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk |
| 1 |
|
Egg, beaten |
| 1 |
T |
Salt |
| 1 |
t |
Onion powder |
| 1 |
t |
Sweet paprika |
| 3/4 |
t |
Ground cayenne |
| 1/2 |
t |
White pepper |
| 1/2 |
t |
Garlic powder |
| 1/2 |
t |
Black pepper |
| 1/4 |
t |
Dry mustard |
| 1/4 |
t |
Oregano |
| 1/4 |
t |
Thyme |
| 1 |
c |
All-purpose flour |
| 6 |
|
Trout, 4 oz redfish or |
|
|
other firm fleshed fish |
|
|
fillets |
|
|
Vegetable oil for pan frying |
| 6 |
T |
Coarsely chopped pecans, dry |
|
|
roasted |
| 4 |
T |
Unsalted butter, softened |
| 1/2 |
c |
Coarsely chopped pecans, dry |
|
|
roasted |
| 2 |
T |
Very finely chopped onion |
| 1 |
t |
Lemon juice |
| 1/2 |
t |
Tabasco sauce |
| 1/4 |
t |
Minced garlic |
| 1 |
|
Cube basic seafood stock |
| 3/4 |
t |
Minced garlic |
| 3/4 |
lb |
3 sticks unsalted butter |
|
|
in all |
| 2 |
T |
All-purpose flour |
| 1/4 |
c |
Worcestershire sauce |
| 1/4 |
t |
Salt |
INSTRUCTIONS
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 <[email protected]> Date: Wed, 9
Oct 1996 10:19:49 -0500
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