Fish Wpecan Butter Sauce And Meuniere Sauce Recipes

Steps:

• Combine corn flower, white flour, creole seasoning, and white pepper together in a bowl or dish.
• Heat olive oil and one tablespoon butter in large frying pan on Med heat.
• Dredge red fish (can sub trout) in seasoned flour mixture, making sure to tap extra flour off before placing in hot pan. Turn heat to Med-High and let cook for about 3-4 minutes on each side, lightly shaking the pan by the handle over the heat for the first minute to avoid the fish from sticking (and again when you flip over).
• Once fish is done remove and place on a plate or serving dish.
• Immediately add butter, lemon juice, parsley, Worcestershire and sprinkle of salt to hot pan. Let butter melt and the sauce start to bubble, will turn a very light brownish color. Remove pan from heat and pour the butter/meuniere sauce over fillets.
• Sprinkle fillets with toasted pecan pieces.
• Serve with rice and veggies. I like to garnish with thin lemon wedges and fresh parsley.

Steps:

• To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
• Trim all fat from fillets.
• Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
• Pour into a pie pan.
• Add salt and pepper to flour; place into another pie pan.
• Beat the eggs and milk together.
• Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
• Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
• To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
• Remove from heat and whisk in butter.
• Serve over the cooked fish and garnish with roasted whole pecans.

Steps:

• For the sauce, put all the ingredients in the bowl of your food processor, process until all the herbs are tiny specks, taste to see if it needs more salt
• Pour the sauce in a bowl and place in the fridge for at least one hour, it will become thicker whilst resting
• For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley
• Process using the on and off technique until it becomes almost like a paste, but do not over- process
• Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)
• Shape into 4 burgers or into smaller portions
• If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and done
• In a frying pan heat some oil first and then fry on each side for a few minutes until browned and done
• Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad

Steps:

• PECAN BUTTER SAUCE: Blend all ingred. in blender until creamy MEUNIERE SAUCE: Combine stock and garlic in saucepan. Boil then reduce heat to simmer for 2 min. Remove from heat. In saucepan melt 4 T butter over high heat. Add flour and whisk until smooth,. Remove from heat. Return stock to med heat..gradually add butter/flour mixture and whisk until smooth. Reduce heat to low and add remaining 2 1/2 sticks butter whisking constantly. Add worcestershire and salt. Cook 5 min until thicken. FISH: Combine milk and egg. Combine seasonings. Add 1 T seasoning to flour. Sprinkle some seasoning lightly on both sides of fish. Warm plates to 250 degrees. Heat oil (1/4 inch) in black skillet to 350. Dredge fish in flour. Soak in egg mixture then just before frying, drain egg and dredge in flour again. Fry in hot oil until golden (2-3 min per side) Drain on paper towels. Spread 2 T Pecan Butter sauce on top of each fillet. To serve: spoon 1/3 C Meuniere sacue onto each heated place and place fish on top. Sprinkle with pecans