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ooh ya. Trout with Roasted Pecan Sauce

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Joined: Oct 13, 2010

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Posted to Thread #24525 at 6:36 pm on Jun 21, 2013

My fisherman father would cringe if he saw this being done to a fresh trout but we loved this one. My parents believed that fresh out of the lake they should be pan-fried simply in butter. Little did they know.............

Trout with Roasted Pecan Sauce
Cajun Creole Cooking by Terry Thompson

This innovative dish, made popular in New Orleans by the Commander's Palace Restaurant, is a delicious combination of two native favorites, Gulf speckled trout and pecans toasted to deep-brown perfection.

Roasted-Pecan Sauce, see below
Pecan Garnish, see below
6 (6- to 8-oz.) Gulf speckled-trout fillets, skinned
About 2 cups all-purpose flour
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons red (cayenne) pepper
2 tablespoons unsalted butter or margarine
1/3 c. vegetable oil
2 eggs beaten with 1 cup milk
Curly-parsley sprigs



Roasted-Pecan Sauce:
1 1/4 cups chopped pecans
cup unsalted butter or margarine, cut into 1-inch chunks
2 teaspoons Worcestershire sauce
teaspoon Tabasco sauce
1 tablespoon fresh lemon juice
teaspoon salt
3 medium garlic cloves

Pecan Garnish:
2 tablespoons unsalted butter or margarine
1 teaspoons Worcestershire sauce

Prepare sauce. Prepare garnish. Position oven rack 6 inches below heat source. Preheat broiler. Pat fish fillets dry with paper towels; set aside. In a medium bowl, combine flour, salt, black pepper and cayenne with a fork. In a heavy 12-inch skillet over medium heat, heat 2 tablespoons butter or margarine and oil. When oil is hot, dredge fillets in seasoned flour; shake to remove excess. Dip into egg-and-milk mixture. Then dredge again in seasoned flour to coat well; shake off excess. Gently lower coated fillets into hot oil in batches. Saute about 4 minutes on each side, turning once. Drain on paper towels; lay in an ungreased baking pan. Top each fish fillet with 3 tablespoons pecan sauce; broil under preheated broiler until sauce is slightly softened, about 30 seconds. To serve, place fillets on individual plates. Top with Pecan Garnish. Garnish with parsley sprigs.
Makes 4 to 6 servings.

To prepare Roasted-Pecan Sauce, preheat oven to 350F (175C). Spread pecans in a single layer on an ungreased baking sheet. Roast in preheated oven until a deep golden brown, about 10 minutes. Cool to room temperature. Place 3/4 cup roasted pecans in a food processor fitted with the steel blade; reserve remaining 1/2 cup pecans for garnish. Add butter or margarine, Worcestershire sauce, Tabasco sauce, lemon juice and salt. With motor running, add garlic through feed tube to mince. Stop machine; scrape down side of bowl. Process to a smooth paste.

To prepare Pecan Garnish, in an 8-inch skillet over medium heat, melt butter or margarine. Stir in Worcestershire sauce. Add reserved 1/2 cup toasted pecans. Saute 2 minutes, shaking pan back and forth.


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