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Pecan-crusted Trout with Creole Meuniere Sauce and Brabant Potatoes (Emeril Lagasse) Recipe

Pecan-crusted Trout with Creole Meuniere Sauce and Brabant Potatoes (Emeril Lagasse) Recipe

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Pecan-crusted Trout with Creole Meuniere Sauce and Brabant Potatoes (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup worcestershire sauce
1 whole lemon, peeled and quartered
2 bay leaves
1/2 cup heavy cream
2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups all-purpose flour
2 1/4 cups roughly chopped lightly toasted pecans
1 1/2 tbsp essence , recipe follows
2 large eggs
1 tbsp milk
4 (6-oz) trout fillets
salt
freshly ground black pepper
1/4 cup vegetable oil
brabant potatoes, accompaniment, recipe follows
chopped parsley, garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
4 lb idaho potatoes, peeled
4 cups vegetable oil, for frying
1 tsp salt

Directions:

To make the sauce, in a saucepan, combine the Worcestershire, lemons and bay leaves and bring to a boil. Reduce the heat and simmer until reduced by half and thickened, 7 to 8 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break up into pieces. Add the cream and cook until reduced by half, about 3 minutes. Lower the heat to very low. Whisk in the butter several pieces at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, pulling the pan from the heat as necessary to keep the sauce from breaking.
Remove from the heat and strain, pressing down with the whisk, through a fine mesh strainer, into a clean container. Cover to keep warm until ready to serve.
In a food processor, combine 1 cup of the flour, 2 cups of the pecans, and 1 tablespoon of the Essence. Process just until smooth. Transfer to a shallow bowl.
In another bowl, combine the remaining 1/2 cup of flour with 1 teaspoon of the Essence. In a third bowl, beat the eggs with the milk and remaining 1/2 teaspoon of Essence to make an egg wash.
Lightly season the fish on both sides with salt and pepper. One at a time, dredge first in the flour, then dip into the egg wash, shaking to remove any excess. Dredge in the pecan mixture, turning to adhere to both sides.
In a large skillet, heat the oil over medium-high heat. Add the fish in batches if necessary and cook until golden, about 5 minutes. Turn and cook on the second side until golden and the fish is just cooked through, about 4 minutes.
To serve, spoon the sauce into the middle of 4 large plates and top with the fish. Garnish the top of each fish with 1 tablespoon of the remaining pecans, and arrange the Brabant potatoes to the side of the fish. Garnish with parsley and serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Brabant Potatoes:
Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides, then cut into 1/2-inch cubes. Put in a medium, heavy saucepan and add enough water to cover. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes.
Remove from the heat and drain on paper towels.
Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360 degrees F. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes.
Remove and drain on paper towels. Season with salt, and serve hot.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6032.26 Kcal (25256 kJ)
Calories from fat	3747.1 Kcal
		% Daily Value*
Total Fat	416.34g	641%
Cholesterol	2895.93mg	965%
Sodium	4987.4mg	208%
Potassium	3015.42mg	64%
Total Carbs	372.97g	124%
Sugars	53.17g	213%
Dietary Fiber	26.89g	108%
Protein	181.56g	363%
Vitamin C	46mg	77%
Vitamin A	6.8mg	227%
Iron	18.6mg	103%
Calcium	1585.3mg	159%

Amount Per 100 g
Calories	552.07 Kcal (2311 kJ)
Calories from fat	342.93 Kcal
		% Daily Value*
Total Fat	38.1g	641%
Cholesterol	265.03mg	965%
Sodium	456.44mg	208%
Potassium	275.97mg	64%
Total Carbs	34.13g	124%
Sugars	4.87g	213%
Dietary Fiber	2.46g	108%
Protein	16.62g	363%
Vitamin C	4.2mg	77%
Vitamin A	0.6mg	227%
Iron	1.7mg	103%
Calcium	145.1mg	159%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.