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Emeril's Pecan-crusted Trout with Creole Meuniere Sauce and Brabant Potatoes

Source of Recipe

Recipe courtesy Emeril Lagasse, 2003


List of Ingredients

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 tablespoons Emeril’s Essence
2 large eggs
1 tablespoon milk
4 (6-ounce) trout fillets
Salt
Freshly ground black pepper
1/4 cup vegetable oil
Emeril's Brabant Potatoes, accompaniment
Chopped parsley, garnish



Recipe

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.