Recipe - Fish With Pecan Butter Sauce And Meuniere Sauce

One half cup Milk
1 Egg, beaten

SEASONING MIX
1 tablespoon Salt
1 teaspoon Onion powder
1 teaspoon Sweet paprika
Three fourths teaspoon Ground cayenne
One half teaspoon White pepper
One half teaspoon Garlic powder
One half teaspoon Black pepper
One fourth teaspoon Dry mustard
One fourth teaspoon Oregano
One fourth teaspoon Thyme

ALSO
1 cup Allpurpose flour
6 Trout, (4 oz) redfish, or
other firm fleshed fish
fillets
Vegetable oil for pan frying
6 tablespoon Coarsely chopped pecans, dry
roasted

PECAN BUTTER SAUCE
4 tablespoon Unsalted butter, softened
One half cup Coarsely chopped pecans, dry
roasted
2 tablespoon Very finely chopped onion
1 teaspoon Lemon juice
One half teaspoon Tabasco sauce
One fourth teaspoon Minced garlic

MEUNIERE SAUCE
1 Cube basic seafood stock
Three fourths teaspoon Minced garlic
Three fourths pound (3 sticks) unsalted butter,
in all
2 tablespoon Allpurpose flour
One fourth cup Worcestershire sauce
One fourth teaspoon Salt

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 23 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 One half 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 small 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 One fourth 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, 23 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