Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
SEASONING MIX
ALSO
PECAN BUTTER SAUCE
- 4 tb Unsalted butter, softened
- 1/2 c Coarsely chopped pecans, dry
- 2 tb Very finely chopped onion
MEUNIERE SAUCE
Preparation
Make Pecan Butter Sauce and Meuniere Sauce and set aside. Pecan Butter Sauce (makes 2/3 cup): Place all in blender or processor and process until creamy and smooth, about 2-3 mins, pushing down sides a few times with spatula. Meuniere Sauce (makes 2 cups): In a 2 quart saucepan combine stock and garlic. Bring to boil over high heat, reduce heat, simmer 2 mins. Remove from heat. In a 1 qt saucepan melt 4 Tabsp butter over high heat. Add flour and whisk with metal whisk until smooth, about 10 seconds. Remove from heat. Return stock mix to medium heat. Gradually add the butter mix to the stock mix, whisking constantly until smooth. Reduce heat to very low. Add remaining 2 1/2 sticks butter, about a third at a time, whisking constantly each time until butter is melted. Gradually add Worcestershire, whisking constantly and add salt. Cook until thickened slightly, about 5 mins, whisking often. Keep warm by setting pan over another pan of hot water. Combine the milk and egg in shallow pan until well blended. In sm bowl, thoroughly combine seasonings. In separate pan add 1 Tabsp of the seasoning mix to the flour, mix well. Sprinkle seasoning mix evenly on fish and pat it in by hand. Warm your serving plates in a 250 degree oven, now. Heat 1/4 inch oil in very large heavy skillet to about 350 degrees. Dredge fish in seasoned flour, shake off excess; soak in egg mix; then, just before frying, drain off egg mix and dredge fillets again in flour. Shake off excess. Fry in hot oil until golden brown, 2-3 mins per side, adjusting heat to maintain oil temp. Drain on paper towels and while still on the towels and very hot, spread a scant 2 Tabsp of the Pecan Butter Sauce over the top of each fillet. Serve immediately and spoon 1/3 Cup Meuniere Sauce onto each heated serving plate and place a fillet on top. Sprinkle each fillet with about 1 Tabsp pecans. Posted to FOODWINE Digest 09 Oct 96 From: ALICIA GOLDMAN Date: Wed, 9 Oct 1996 10:19:49 -0500
