Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Trout with Pecan Sauce

Post new topic   Reply to topic    Kitchen Capers Forum Index -> International Seafood
View previous topic :: View next topic  
Author Message
Old CooT

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
"Mosquitoes remind us that we are not as high up on the food chain as we think
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> International Seafood All times are GMT + 8 Hours
Page 1 of 1

Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001, 2005 phpBB Group