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Trout with Pecan Meuniere Sauce (Emeril Lagasse) Recipe

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Trout with Pecan Meuniere Sauce (Emeril Lagasse)
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Ingredients
29
Count
Nutrition
1044
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. In a shallow bowl, combine the flour with 1 tablespoon of Essence. In another shallow bowl, whisk together the eggs and milk. Season both sides of each fish with the remaining 2 teaspoons of Essence.
  2. In a large nonstick skillet, heat the oil over medium-high heat. Dredge the fillets in the flour, coating evenly. Dip the fillets in the egg mixture. Dredge again in the flour, shaking to remove any excess. When the oil is hot but not smoking, add the fillets and pan fry until golden, about 3 minutes per side. Transfer to a warm platter. Discard any oil remaining in the skillet and wipe clean with paper towels. Return the skillet to the stove. Over medium heat-high heat, melt 2 tablespoons of the butter. When the butter foams, add the pecans and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the parsley, garlic, lemon juice, Worcestershire, and cream, and cook, whisking, for 15 seconds. Remove from the heat. Add the salt and cayenne. Return to low heat and whisk in the butter, 1 tablespoon 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, removing the pan from the heat to prevent the sauce from getting too hot and breaking. Remove from the heat.
  3. To serve, place the fillets on dinner plates and spoon the sauce on top. Place Herb Nage next to trout fillets.
  4. Essence (Emeril's Creole Seasoning):
  5. Combine all ingredients thoroughly and store in an airtight jar or container.
  6. Yield: about 2/3 cup
  7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993
  8. Herb Nage:
  9. In a large bowl, toss together herbs, frisee and radicchio. Season with salt and pepper. Add olive oil and toss until well combined. Serve with Trout with Pecan Meuniere Sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1043.74 Kcal (4370 kJ)
Calories from fat 802.45 Kcal
% Daily Value*
Total Fat 89.16g 137%
Cholesterol 135.59mg 45%
Sodium 4338.08mg 181%
Potassium 924.6mg 20%
Total Carbs 51.57g 17%
Sugars 7.9g 32%
Dietary Fiber 10.46g 42%
Protein 22.6g 45%
Vitamin C 16.9mg 28%
Vitamin A 0.2mg 6%
Iron 7.4mg 41%
Calcium 216.9mg 22%
Amount Per 100 g
Calories 239.71 Kcal (1004 kJ)
Calories from fat 184.29 Kcal
% Daily Value*
Total Fat 20.48g 137%
Cholesterol 31.14mg 45%
Sodium 996.3mg 181%
Potassium 212.35mg 20%
Total Carbs 11.84g 17%
Sugars 1.81g 32%
Dietary Fiber 2.4g 42%
Protein 5.19g 45%
Vitamin C 3.9mg 28%
Iron 1.7mg 41%
Calcium 49.8mg 22%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.5
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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