FISH WITH PECAN BUTTER SAUCE AND MEUNIERE SAUCE Recipe

6

Ingredients

Seasoning Mix:
PECAN BUTTER SAUCE
4 4 4 T. unsalted butter, softened
425 10 coarsely chopped pecans, dry roasted (Place shelled pecans--halves or pieces--in a large ungreased roasting pan and roast in a 425 F. oven for 10 min., stirring occasionally.)
2 2 2 T. very finely chopped onion
1 1 1 tea. lemon juice
½ tea. Tabasco sauce
1/4 1/4 1/4 tea. minced garlic
2 to 3 in a blender or food processor and process until creamy and smooth, about 2 to 3 min. pushing down sides a few times with a rubber spatula.
2/3 about 2/3 cup.
MEUNIERE SAUCE
1 1 1 C. Basic Seafood Stock
2 2 qts. cold water and vegetable trimmings from the recipes you are serving)
OR
(-1 medium onion, unpeeled and quartered
1 lg. -1 lg. clove garlic, unpeeled and quartered
1 -1 rib celery)
to start with cold water--enough to cover the other stock ingredients.
●Place all ingredients in a stock pot or a large saucepan.
to 4 8 to 1 high heat, then gently simmer at least 4 hrs. preferably 8 unless directed otherwise in a recipe, replenishing the water as needed to keep about 1 qt. of liquid in the pan. The pot may be uncovered or set a lid on it askew.
to cool and refrigerate until ready to use.
3/4 3/4 3/4 tea. minced garlic
3/4 3/4 3/4 lbs. (3 sticks) unsalted butter, in all
2 2 2 T. all-purpose flour
1/4 1/4 1/4 C. Worcestershire sauce
1/4 1/4 1/4 tea. salt
2 a 2 qt. saucepan combine the stock and garlic.
to 2 a boil over high heat, then reduce heat and simmer 2 min.
●Remove from heat.
1 4 10 qt. saucepan melt 4 T. of the butter over high heat. Add the flour and whisk with a metal whisk until smooth, about 10 sec. Remove from heat.
to to to to a medium heat. Gradually add the butter mixture to the stock mixture, whisking constantly until smooth. Reduce heat to very low.
2 the remaining 2 ½ sticks of butter, abut a third at a time, whisking constantly each time until butter is melted. Gradually add the Worcestershire, whisking constantly, and add the salt.
5 cooking until sauce thickens slightly, about 5 min., whisking often.
●The sauce may be kept warm (or reheated) by setting the pan over another pan of hot (but not boiling) water.
2 about 2 cups.
FISH
½ C. milk
1 1 1 egg, beaten
1 1 1 T. salt
1 1 1 tea. onion powder
1 1 1 tea. sweet paprika
3/4 3/4 3/4 tea. red pepper (preferably cayenne)
½ tea. white pepper
½ tea. garlic powder
½ tea. black pepper
1/4 1/4 1/4 tea. dry mustard
1/4 1/4 1/4 tea. dried oregano leaves
1/4 1/4 1/4 tea. dried thyme leaves
1 1 1 C. all-purpose flour
6 6 6 (4 oz) trout, red fish or other firm-fleshed fish fillets
Peanut oil for pan frying
6 6 6 T. coarsely chopped pecans, dry roasted
●Make the Pecan Butter Sauce and the Meuniere Sauce and set aside.
●Combine the milk and egg in a pan (loaf, cake and pie pans work well) until well blended.
●In a small bowl thoroughly combine the seasonings.
1 to separate pan add 1 T. of the seasoning mix to the flour: mix well. Sprinkle some of the remaining seasoning mix lightly and evenly on both sides of the fish, patting it in by hand (Use any remaining seasoning mix in another recipe.)
250 the serving plates in a 250 F. oven.
●Meanwhile, dredge each fillet in the seasoned flour, shaking off excess; soak in the egg mixture; then, just before frying, drain off egg mixture and dredge fillets once more in the flour, shaking off excess.
2 to 3 to the hot oil until golden brown, about 2 to 3 min. per side (adjust heat as necessary to maintain the oil’s temperature).
2 on paper towels and while still on the towels and very hot, spread a scant 2 tea. of the Pecan Butter Sauce over the top of each fillet.
●Serve immediately.

Preparation

Step 1

●To serve, spoon a scant ½ C. Meunire’s Sauce onto each heated serving plate and place a fillet on top. Sprinkle each fillet with about 1 T. pecans.