Justin Girouard's Speckled Trout with Pecan Meuniere
- 6 speckled trout fillets (or other white, firm-fleshed fish), each about 8oz
- 1 dash salt and cayenne pepper to taste
- 3 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/4 cup evaporated milk
- 4 tablespoon butter
- 3 tablespoon vegetable oil
- 2 cup toasted pecan pieces
- 1 tablespoon fresh lemon juice
- 2 tablespoon Worcestershire sauce
Makes 6 servings
Preheat the broiler.
Season the fillets with salt and cayenne. Put the flour in a shallow bowl and put the eggs and the milk in another shallow bowl and whisk to blend.
Dredge the fillets first in the flour, tapping off any excess, then in the egg mixture, allowing any excess to drip off.
Heat the butter and vegetable oil in a large nonstick skillet over medium-hot heat. Add the fish and fry until golden brown, about 3 minutes per side and place them on a baking sheet.
Combine 1 1/2 cups of the pecans with the lemon juice, Worcestershire sauce and the pan drippings in a food processor or an electric blender and process until the mixture is smooth. Spread the mixture over the trout and place about 3 inches under the broiler to brown evenly, 1 to 2 minutes.
Remove from the oven and sprinkle with the remaining 1/2 cup pecans and serve.
Recommended side dish:
Click here to see Green Beans and Pecans side dish.