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Trout Pecan




Source of Recipe


The Gumbo Shop, New Orleans


Recipe Introduction


This recipe is quick, easy and simply elegant.


List of Ingredients




4 tablespoons clarified butter
1 trout filet, 6-8 ounces
Salt and pepper to taste
Flour
1 tablespoon lemon juice
1 dash Worchestershire
1/4 cup roasted pecans

Recipe



Heat butter over medium-high heat in a 10" saute pan or skillet. Season fish with salt and pepper on both sides. Dredge in flour. Wait for butter to begin to brown and saute on one side for about 2 minutes, or until brown, shaking pan frequently to avoid sticking. Carefully turn fish and brown other side, about 1 to 2 minutes. Place fish on warm plate. Add lemon juice and Worchestershire to pan, shaking vigourously and scraping bottom of pan to mix in any residue for about 30 seconds*. When sauce is smooth, add pecans, mix well and cook until pecans are hot, about another 30 seconds. Pour over fish and serve immediately.

*You can add capers at this point and make a meniere sauce if you would like.