| 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 |
ts |
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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