Fish with Pecan Butter and Meunière Sauce

I made this recipe for the first time a couple of years ago for either Thanksgiving or Christmas dinner. I was looking for a new (even though it’s old) recipe that I’ve never made, so I decided to flip through Paul Prudhomme’s cookbook since pretty much every recipe that I’ve cooked/eaten of his has been outstanding. This recipe turned out to be everything I hoped it would be- incredibly rich, comforting, flavorful, elevated, and something different than what I normally cook. Try this out for a special occasion- Thanksgiving, Christmas, whatever you’re celebrating! Or pretty much any time that you’re looking to impress yourself or others of your cooking capabilities.

Recipe from Chef Paul Prudhomme’s Louisiana Kitchen (affiliate link)

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Paul Prudhomme’s Fish with Pecan Butter and Meniere Sauce

I like to serve the fish on top of creamy parmesan polenta.

Fish
6 servings

1/2 cup milk
1 egg, beaten

Seasoning Mix

1 tablespoon salt
1 teaspoon onion powder
1 teaspoon sweet paprika
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves

1 cup all-purpose flour
6 (4 ounce) trout, redfish, or other firm-fleshed fish fillets
Vegetable oil for pan frying
6 tablespoons coarsely chopped pecans, dry roasted

Instructions

Make the Pecan Butter Sauce and the Meunière Sauce and set aside.

Combine the milk and egg in a pan (loaf, cake and pie pans work well) until well blended. In a small bowl thoroughly combine the seasonings. In a separate pan add 1 tablespoon of the seasoning mix to the flour; mix well. Sprinkle some of the remaining seasoning mix lightly and evenly on both sides of the fish, patting it by hand (use any remaining seasoning mix in another recipe).

Heat about 1/4 inch oil in a very large heavy skillet to about 350°F. Meanwhile, dredge each fillet in the seasoned flour, shaking off excess; soak in the egg mixture; then, just before frying, drain off egg mixture and dredge fillets once more in the flour, shaking off excess. Fry the fillets in hot oil until golden brown, about 2-3 minutes per side (adjust heat as necessary to maintain the oil’s temperature). Drain on paper towels and, while still on the towels and very hot, spread a scant 2 tablespoons of the pecan butter sauce over the top of each fillet.

To serve, I like to make some creamy parmesan polenta. Spoon 1/3 cup of meunière sauce on a plate, a scoop of polenta, and top with a fillet and some toasted pecans.

Pecan Butter Sauce

4 tablespoons unsalted butter (I used salted), softened
1/2 cup coarsely chopped pecans, dry roasted
2 tablespoons very finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon Tabasco sauce
1/4 teaspoon minced garlic

Instructions

Place all ingredients in a blender or food processor and process until creamy and smooth, about 2-3 minutes, pushing sides down a few times with a rubber spatula. Makes about 2/3 cup.

Meunière Sauce

1 cup seafood stock
3/4 teaspoon minced garlic
3/4 pound (3 sticks) butter (I use salted)
2 tablespoons all-purpose flour
1/4 cup Worcestershire sauce

Instructions

In a 2-quart saucepan combine the stock and garlic. Bring to a boil over high heat, then reduce heat and simmer 2 minutes. Remove from heat.

In a 1-quart saucepan melt 4 tablespoons of the butter over high heat. Add the flour and whisk with metal whisk until smooth, about 1o seconds. Remove from heat. Return stock mixture to a medium heat. Gradually add the butter mixture to the stock mixture, whisking 2 1/2 sticks of butter, about a third at a time, whisking constantly each time until butter is melted. Gradually add the Worcestershire, whisking constantly, and add the salt (ONLY if you’re using unsalted butter). Continue cooking until the sauce thickens slightly, about 5 minutes, whisking often. The sauce may be kept warm (or reheated) by setting the pan over another pan of hot (but not boiling) water.

ASSEMBLY

To serve, spoon 1/3 cup of meunière sauce on a plate, a scoop of polenta, and top with a fillet and some toasted pecans.