Ready in 1 hour 30 minutes
In the early 1980s, nothing was hotter than Cajun and Creole food. And for more than 100 years, Commander's palace has been the place to go for Louisiana cuisine at its best. The restaurant, owned by the Brennan family and located in the city's Garden District, has also been the jumping-off point for some of the country's best chefs, including Paul Prudhomme and Emeril Lagasse. This dish is a perfect example of New Orleans cuisine -- rich, elegant, and completely decadent.
"Fabulous dish! My entire family loved it! Not a quick meal to prepare, but well worth the time spent. Leftover pecan butter goes well on other meats, too. "
FOR PECAN BUTTER: Using on/off turns, finely chop pecans in processor. Add next 3 ingredients: process until blended. (DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.)
FOR SAUCE: Heat oil in large saucepan over medium heat. Whisk in flour. Stir constantly until golden, about 10 minutes. Gradually whisk in clam juice; bring to boil, stirring constantly. Reduce heat to low; simmer until liquid is reduced to 1 cup, about 30 minutes. Increase heat to medium. Whisk in butter a few pieces at a time. Whisk in 1 tablespoon Worcestershire sauce, parsley, and lemon juice. Season sauce with salt, pepper, and Worcestershire sauce, if desired.
FOR TROUT: Whisk milk and eggs in medium bowl to blend. Whisk flour, garlic powder, salt, pepper, and cayenne in large bowl. Working with 1 trout fillet at a time, dredge in flour mixture, shaking off excess. Dip fillet into milk mixture, then again into flour mixture.
Melt butter in large skillet over medium-high heat. Working in batches, add fillets to skillet and cook until golden and cooked through, about 3 minutes per side. Place 1 fillet on each of 6 plates. Spread about 1 tablespoon pecan butter over each fillet. Spoon some sauce over, sprinkle with toasted pecans, and garnish with lemon wedges and parsley. Serve, passing remaining sauce alongside.