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Fish With Pecan Butter Sauce And Meuniere Sauce

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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 <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>  Date:    Wed, 9
Oct 1996 10:19:49 -0500

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