Ingredients
PECAN BUTTER SAUCE: 4 T butter
1/2 C roasted pecans, chpd
2 T finely chpd onion
1 tsp lemon juice
1/2 tsp tabasco
1/4 tsp minced garlic
MEUNIERE SAUCE: 1 C seafood stock
3/4 lb butter
2 T flour
1/4 C worcestershire sauce
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PECAN BUTTER SAUCE: Blend all ingred. in blender until creamy MEUNIERE SAUCE: Combine stock and garlic in saucepan. Boil then reduce heat to simmer for 2 min. Remove from heat. In saucepan melt 4 T butter over high heat. Add flour and whisk until smooth,. Remove from heat. Return stock to med heat..gradually add butter/flour mixture and whisk until smooth. Reduce heat to low and add remaining 2 1/2 sticks butter whisking constantly. Add worcestershire and salt. Cook 5 min until thicken. FISH: Combine milk and egg. Combine seasonings. Add 1 T seasoning to flour. Sprinkle some seasoning lightly on both sides of fish. Warm plates to 250 degrees. Heat oil (1/4 inch) in black skillet to 350. Dredge fish in flour. Soak in egg mixture then just before frying, drain egg and dredge in flour again. Fry in hot oil until golden (2-3 min per side) Drain on paper towels. Spread 2 T Pecan Butter sauce on top of each fillet. To serve: spoon 1/3 C Meuniere sacue onto each heated place and place fish on top. Sprinkle with pecans
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Gathered
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Long oval pan with rack — poach whole salmon, trout
Electric butter churn — artisan butter from cream in minutes
Complete seafood technique — filleting, sauces, species guide