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Ингредиенты
- 1/2 c. Lowfat milk
- 1 x Egg, beaten
- 1 Tbsp. Salt
- 1 tsp Onion pwdr
- 1 tsp Sweet paprika
- 3/4 tsp Grnd cayenne
- 1/2 tsp White pepper
- 1/2 tsp Garlic pwdr
- 1/2 tsp Black pepper
- 1/4 tsp Dry mustard
- 1/4 tsp Oregano
- 1/4 tsp Thyme
- 1 c. All-purpose flour
- 6 x Trout, (4 ounce) redfish, or possibly other hard fleshed fish fillets Vegetable oil for pan frying
- 6 Tbsp. Coarsely minced pecans, dry roasted
- 4 Tbsp. Unsalted butter, softened
- 1/2 c. Coarsely minced pecans, dry roasted
- 2 Tbsp. Very finely minced onion
- 1 tsp Lemon juice
- 1/2 tsp Tabasco sauce
- 1/4 tsp Chopped garlic
- 1 cube basic seafood stock
- 3/4 tsp Chopped garlic
- 3/4 lb (3 sticks) unsalted butter, in all
- 2 Tbsp. All-purpose flour
- 1/4 c. Worcestershire sauce
- 1/4 tsp Salt
Инструкции
- Make Pecan Butter Sauce and Meuniere Sauce and set aside.
- Pecan Butter Sauce (makes 2/3 c.): Place all in blender or possibly processor and process till creamy and smooth, about 2-3 mins, pushing down sides a few times with spatula.
- Meuniere Sauce (makes 2 c.): In a 2 qt saucepan combine stock and garlic. Bring to boil over high heat, reduce heat, simmer 2 mins. Remove from heat. In a 1 quart saucepan heat 4 Tabsp butter over high heat. Add in flour and whisk with metal whisk till smooth, about 10 seconds. Remove from heat. Return stock mix to medium heat. Gradually add in the butter mix to the stock mix, whisking constantly till smooth. Reduce heat to very low. Add in remaining 2 1/2 sticks butter, about a third at a time, whisking constantly each time till butter is melted. Gradually add in Worcestershire, whisking constantly and add in salt. Cook till thickened slightly, about 5 mins, whisking often. Keep hot by setting pan over another pan of warm water.
- Combine the lowfat milk and egg in shallow pan till well blended. In sm bowl, thoroughly combine seasonings. In separate pan add in 1 Tabsp of the seasoning mix to the flour, mix well. Sprinkle seasoning mix proportionately on fish and pat it in by hand.
- Hot your serving plates in a 250 degree oven, now.
- Heat 1/4 inch oil in very large heavy skillet to about 350 degrees.
- Dredge fish in seasoned flour, shake off excess; soak in egg mix; then, just before frying, drain off egg mix and dredge fillets again in flour.
- Shake off excess. Fry in warm oil till golden, 2-3 mins per side, adjusting heat to maintain oil temp. Drain on paper towels and while still on the towels and very warm, spread a scant 2 Tabsp of the Pecan Butter Sauce over the top of each fillet. Serve immediately and spoon 1/3 C. Meuniere Sauce onto each heated serving plate and place a fillet on top.
- Sprinkle each fillet with about 1 Tabsp pecans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 770 | |
| Calories from Fat 581 | 75% |
| Total Fat 66.23g | 83% |
| Saturated Fat 35.84g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 1446mg | 60% |
| Potassium 525mg | 15% |
| Total Carbs 23.99g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.12g | 2% |
| Protein 22.05g | 35% |
