Trout with Roasted Pecans a la Commander's Palace
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
ightly beaten |
|
| 6 | each |
trout fillets
|
* |
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
milk
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
butter
|
|
| ¼ | cup |
margarine
|
|
| 1 | x |
pecan pumpkin butter
|
* |
| 1 | x |
creole mustard
or sauce |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
ightly beaten |
|
| 6 | each |
trout fillets
|
* |
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
milk
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
|
|
| 59 | ml |
margarine
|
|
| 1 | x |
pecan pumpkin butter
|
* |
| 1 | x |
creole mustard
or sauce |
* |
Directions
Combine eggs and milk, beating until well blended.
Combine seafood seasoning and flour on waxed paper or in sides.
Dip fillets in egg-milk mixture, then again in seasoned flour.
Melt clarified butter in large skillet over medium-high heat.
Place fillets carefully in skillet; sauté quickly, turning only once, side.
Arrange fillets on warm serving platter or plates.
Top each fillet with heaping teaspoon Pecan Butter, coating chopped roasted pecans.
