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Trout with Pecan Sauce

 
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Old CooT
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Joined: 09 Aug 2006
Posts: 123
Location: Pearl River, Louisiana

PostPosted: Wed Aug 23, 2006 5:23 am    Post subject: Trout with Pecan Sauce Reply with quote

Trout with Pecan Sauce


4- Speckled Trout Fillets (or OtherWhite, Firm-fleshed Fish) 6 to 8 oz. each.
Salt and Cayenne (Pepper) to taste
3/4- cup All Purpose Flour
2- Eggs, beaten
1/4- Cup Evaporated Milk
3/4- Stick Butter
*2- Cups roasted Pecans, (See *notes)
1- Tablespoon Fresh Lemon Juice
2 - Teaspoons Worscestershire Sauce

=======================================

Season the Fish with salt and cayenne. Put the flour in a shallow bowl. Combine the
eggs and milk in another shallow bowl. Dredge the fish first in the flour, then in the
egg and milk mixture, then again in the flour, coating evenly. Heat half stick of the
butter in a skillet over medium heat. Add the fish and cook until golden, about three
minutes on each side. Keep warm. Combine 1 1/2 half cups of the roasted pecans
with the lemon juice, the worcestershire sauce and the pan drippings plus the remaining
one-fourth cup of butter in a blender or food processor, and pulse several times to
to blend well. Spread the pecan puree over the fish. Run under the broiler just until hot.
Sprinkle with the remaining pecans and serve immediately.

=========================================

Roasted Pecans


4 Cups Large Pecan halves
4 Tablespoons butter, melted
1 Tablespoon Salt

Spread the Pecans in a heavy baking pan and bake for 30 minutes at 350*F. Add the butter
and stir well to coat all the pecans evenly. Bake 15 minutes more, then sprinkle with
the salt and stir well. bake 15 - 20 minutes more, then remove from the oven. Stir well
and cool. Store in airtight jars or container
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