Trout Meuniere With Shrimp and Pecans

By JimMac

From Frank Brigsten's restaurant in New Orleans. Frank is a regular guest chef at the New Orleans Cooking Experience.

Ingredients

• 2 eggs
• 2 cups milk
• 2 cups all-purpose flour
• 5-6 teaspoons Chef Paul Prudhomme's Seafood Magic seasoning
• 2 5-ounce speckled trout filets
• 1/2 cup vegetable or peanut oil
• 5 tablespoons softened unsalted butter, in all
• 6 medium-sized peeled fresh shrimp
• 1/2 cup roasted pecan pieces
• 2 Tablespoons thinly sliced green onions
• 1/4 teaspoon minced fresh garlic
• 1/2 teaspoon Lea & Perrins
• 6 Tablespoons shrimp stock
• 1/2 teaspoon lemon juice

Preparation

Step 1

In a mixing bowl, add the eggs and whisk until frothy. Add the milk and whisk until thoroughly blended. Transfer the egg/milk mixture to a shallow pan and set aside.
In a separate shallow pan, add the flour and 4 teaspoons of the seafood seasoning. Blend well and set aside.
Heat the oil in a large (12") skillet over medium-high heat. Season both sides of the trout filets, lightly and evenly, with the seafood seasoning. (Use about 3/4 teaspoon per filet).
When the oil is hot, dredge the trout filets in the seasoned flour, then the egg/milk wash, then back again in the flour. Carefully place the battered trout filets into the hot oil. Cook the fish, turning once, until both sides are brown and crispy, 2-3 minutes per side.
Transfer the fish to a sheet pan lined with paper towels to drain. Set aside and keep warm while you make the sauce:
Discard the oil, reserving any browned bits of flour in the bottom of the pan. Return the skillet to the stove over high heat.
Add 1 Tablespoon of the softened butter and cook, shaking the skillet constantly, until the butter turns dark brown, 10-20 seconds. Add the shrimp and cook until the outside of the shrimp turn pink, 1-2 minutes.
Add the pecans, green onions, garlic, and ¼ teaspoon of seafood seasoning. Cook, shaking the skillet constantly, for 10 seconds. Add the Lea & Perrins, stock, and lemon juice. Bring to a boil. Add the remaining 4 Tablespoons of butter. Cook, shaking the skillet constantly, just until the butter melts into the sauce and becomes fully incorporated. Remove from heat.
To serve, place 1 trout filet on each plate and top each filet with 3 shrimp and ¼ cup of sauce. Serve immediately.