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Trout With Roasted Pecans A Palace

A home-style Trout With Roasted Pecans A Palace made with Vegetable Oil, Milk, Flour All Purpose, Butter Clarified, and Butter Unsalted. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 1 cup
• 1 cup
• 1/2 cup
• 1/4 cup
• 1 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   2. Combine eggs and milk, beating until well blended.

2. 2

   3. Combine seafood seasoning and flour on waxed paper or in pie plate; dredge fillets in seasoned flour, coating well on both sides.

3. 3

   5. Melt clarified butter in large skillet over medium-high heat.

4. 4

   6. Place fillets carefully in skillet; saute quickly, turning only once, until crisp and golden brown on both sides, about 3 minutes per side.

5. 5

   8. Top each fillet with heaping teaspoon Pecan Butter, coating entire fillet; sprinkle with heaping tablespoon reserved chopped roasted pecans.

6. 6

   1. Spread pecans on cookie sheet and roast in preheated 350'F. oven 10 minutes.

7. 7

   2. Coarsely chop half the roasted pecans and reserve for garnish.

8. 8

   4. Add butter, lemon juice and Worcestershire sauce; blend until very smooth.

9. 9

   1. Heat oil in heavy skillet; remove from heat and add flour.

10. 10

    2. Return to heat and cook, stirring, until roux is medium brown in color.

11. 11

    3. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes.

12. 12

    4. Add salt and pepper.

13. 13

    5. Reansfer sauce (there should be about 1 cup) to 2-quart saucepan; bring to a quick boil.

14. 14

    6. Whisk in softened butter and Worcestershire sauce; continue to whisk until butter is absorbed.

15. 15

    7. Add lemon juice and parsley; whisk again briefly and remove from heat.