| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | New Orleans | Fish | 4 | Servings |
INGREDIENTS
| 4 | Filets of trout | |
| 1 | c | Flour |
| 2 | Eggs | |
| 1/2 | c | Milk |
| Salt & pepper to taste | ||
| 2 | oz | Butter, melted |
| 2 | c | Roasted, chopped pecans |
| 1 | Lemon, juice of | |
| 1 | t | Worcestershire sauce |
INSTRUCTIONS
Season trout with salt and pepper. Dredge in flour, then dip in egg wash made from beaten eggs and milk. Dredge in flour again. Pan saut in butter (not included in recipe). Puree 1-1/2 cup pecans with butter, lemon juice and Worcestershire sauce. Spread over sauteed trout. Garnish with remaining 1/2 cup of roasted chopped pecans. Serves 4. Note: Better than trout with almonds (Trout Amandine). Be sure to roast the pecans that top it, otherwise they are too sweet. COMMANDER'S PALACE WASHINGTON AVE & COLISEUM ST NEW ORLEANS, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 125.9mg
Sodium: 64.4mg
Potassium: 139.3mg
Carbohydrates: 26.8g
Fiber: <1g
Sugar: 2.2g
Protein: 7.5g