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Name: Catfish Pecan Meunire
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Vegetable oil; 1/4 c Finely-chopped parsley; 1/4 c Worcestershire Sauce; 1/4 c Heavy cream; 1/2 c milk; 1 c Pecan pieces; Cayenne pepper; to taste; 1 c Flour; 2 Eggs beaten; 2 tb Fresh Lemon Juice; 1 tb Chives Chopped; 1 Stick Unsalted butter; 2 tb Garlic minced; Salt to taste; 2 c Mashed potatoes; warm; Rustic Rub Seasoning; see *; 4 Catfish fillets -; (8 oz ea); 1 c Haricot vert; seasoned,; 1 tb Brunoise red pepper

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INGREDIENTS

1/2 c Vegetable oil
1/4 c Finely-chopped parsley
1/4 c Worcestershire Sauce
1/4 c Heavy cream
1/2 c milk
1 c Pecan pieces
Cayenne pepper; to taste
1 c Flour
2 Eggs ; beaten
2 tb Fresh Lemon Juice
1 tb Chives ; Chopped
1 Stick Unsalted butter
2 tb Garlic ; minced
Salt ; to taste
2 c Mashed potatoes; warm
Rustic Rub Seasoning; see *
4 Catfish fillets -; (8 oz ea)
1 c Haricot vert; seasoned,
1 tb Brunoise red pepper

Servings

INSTRUCTIONS

* Note: See the "Rustic Rub - {Emerils Rustic Seasoning}" recipe which is included in this collection. In a mixing bowl, season the flour with Rustic Rub Seasoning. In another bowl, whisk the eggs and milk together. Season each side of the fillets with Rustic Rub. Heat the oil in a saute pan. Dredge the fillets in the flour. Dip each fillet in the egg wash, letting any excess drip off, completely. Dredge the fish in the flour. When the oil is hot, but not smoking, pan fry the fillets in the oil for 3 to 4 minutes on each side, or until golden-brown. Remove from the oil and drain on a paper-lined plate. Season the fillets with Rustic Rub. Discard the oil and wipe the pan clean with a paper towel. Return the pan to the heat and melt 2 tablespoons of the butter. When the butter starts to foam, add the pecans and stir for 1 1/2 minutes, or until lightly toasted. Stir in the parsley, garlic, Worcestershire sauce, lemon juice and cream, for about 15 seconds. Stir in the remaining butter. Season with salt and cayenne. Mound the potatoes in the center of the plate. Arrange the beans around the potatoes. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with the peppers and chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 Recipe by: Emeril Lagasse

NOTES

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Catfish Pecan Meunire

1/2 c Vegetable oil
1/4 c Finely-chopped parsley
1/4 c Worcestershire Sauce
1/4 c Heavy cream
1/2 c milk
1 c Pecan pieces
 Cayenne pepper; to taste
1 c Flour
2 Eggs beaten
2 tb Fresh Lemon Juice
1 tb Chives Chopped
1 Stick Unsalted butter
2 tb Garlic minced
 Salt to taste
2 c Mashed potatoes; warm
 Rustic Rub Seasoning; see *
4 Catfish fillets -; (8 oz ea)
1 c Haricot vert; seasoned,
1 tb Brunoise red pepper

* Note: See the "Rustic Rub - {Emerils Rustic Seasoning}" recipe  which is included in this collection.    In a mixing bowl, season the flour with Rustic Rub Seasoning. In  another bowl, whisk the eggs and milk together. Season each side of  the fillets with Rustic Rub. Heat the oil in a saute pan. Dredge the  fillets in the flour. Dip each fillet in the egg wash, letting any  excess drip off, completely. Dredge the fish in the flour. When the  oil is hot, but not smoking, pan fry the fillets in the oil for 3 to  4 minutes on each side, or until golden-brown. Remove from the oil  and drain on a paper-lined plate. Season the fillets with Rustic Rub.  Discard the oil and wipe the pan clean with a paper towel. Return the  pan to the heat and melt 2 tablespoons of the butter. When the butter  starts to foam, add the pecans and stir for 1 1/2 minutes, or until  lightly toasted. Stir in the parsley, garlic, Worcestershire sauce,  lemon juice and cream, for about 15 seconds. Stir in the remaining  butter. Season with salt and cayenne. Mound the potatoes in the  center of the plate. Arrange the beans around the potatoes. Lay the  fish directly on top of the potatoes. Spoon the sauce over the fish.  Garnish with the peppers and chives. This recipe yields 4 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    12-28-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (287g)
Recipe Makes: 4 servings

Calories: 919
Calories from Fat: 688 (75%)

Amt Per Serving		% DV

	Total Fat 76.4g	102 %
	Saturated Fat 23.3g	116 %
	Monounsaturated Fat 34.2g
	Polyunsanturated Fat 13.8g
Cholesterol 600.3mg		185 %
Sodium 352.3mg		12 %
Potassium 518.8mg		14 %
Total Carbohydrate 39.6g		12 %
	Dietary Fiber 3.9g	15 %
	Sugars, other 35.7g
Protein 23.1g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 919

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