Trout with Toasted Pecans and Creole Meuniere Sauce

2 reviews, 5 star(s). 100% would make again

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.


1/2 cup Pecans; toasted
1/4 cup butter; room temperature (1/2 cup)
2 teaspoons Fresh Lemon Juice
1 teaspoon Worcestershire Sauce
2 tablespoons Vegetable oil
2 tablespoons All purpose flour
1 1/2 cups Bottled clam juice
1/2 cup chilled butter; cut into 8 pieces
1 tablespoon Worcestershire sauce
1/4 cup Fresh parsley; chopped
1 cup Whole Milk
2 large Eggs
1 cup All purpose flour
1/2 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper; ground
1/2 teaspoon Cayenne pepper
6 6-ounce Trout fillets
1/2 cup butter
1/2 cup Pecans; toasted, chopped
Lemon wedges
Chopped fresh parsley

Original recipe makes 6



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.

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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.
laurens67 8y ago

[I posted this recipe.]
JRWLPC 9y ago

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