Trout With Pecan Meuniere Sauce

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1 tablespoon	15ml	Essence - plus
2 teaspoons	10ml	Essence
		= (see Bayou Blast recipe)
2		Eggs (large)
1/2 cup	118ml	Milk
4		Trout fillets - (6 oz ea)
1/2 cup	118ml	Vegetable oil
2 tablespoons	30ml	Butter - plus
6 tablespoons	90ml	Butter - cut into pieces
1 cup	237ml	Pecan pieces
4 tablespoons	60ml	Chopped parsley
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Fresh lemon juice
1/4 cup	59ml	Worcestershire sauce
1/4 cup	59ml	Heavy cream
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne
		Herb Nage
2 cups	80g / 2.8oz	Mild herb leaves
		= (mint, tarragon, parsley, basil and
		Chives)
1/2 cup	118ml	Frisee
1/2 cup	118ml	Radicchio
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Extra-virgin olive oil

Recipe Instructions

In a shallow bowl, combine the flour with 1 tablespoon of Essence. In another shallow bowl, whisk together the eggs and milk. Season both sides of each fish with the remaining 2 teaspoons of Essence.

In a large nonstick skillet, heat the oil over medium-high heat. Dredge the fillets in the flour, coating evenly. Dip the fillets in the egg mixture. Dredge again in the flour, shaking to remove any excess. When the oil is hot but not smoking, add the fillets and pan fry until golden, about 3 minutes per side. Transfer to a warm platter.

Discard any oil remaining in the skillet and wipe clean with paper towels. Return the skillet to the stove. Over medium heat-high heat, melt 2 tablespoons of the butter. When the butter foams, add the pecans and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the parsley, garlic, lemon juice, Worcestershire, and cream, and cook, whisking, for 15 seconds. Remove from the heat. Add the salt and cayenne.

Return to low heat and whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat to prevent the sauce from getting too hot and breaking. Remove from the heat.

To serve, place the fillets on dinner plates and spoon the sauce on top. Place Herb Nage next to trout fillets.

Herb Nage: In a large bowl, toss together herbs, frisee and radicchio. Season with salt and pepper. Add olive oil and toss until well combined. Serve with Trout with Pecan Meuniere Sauce.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E79) - from the TV FOOD NETWORK

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