Pecan-crusted Trout with Creole Meuniere Sauce and Brabant Potatoes

Ingredients

• 1/2 cup Worcestershire sauce
• 1 whole lemon, peeled and quartered
• 2 bay leaves
• 1/2 cup heavy cream
• 2 sticks cold unsalted butter, cut into small pieces
• 1 1/2 cups all-purpose flour
• 2 1/4 cups roughly chopped lightly toasted pecans
• 1 1/2 tablespoons Essence, recipe follows
• 2 large eggs
• 1 tablespoon milk
• 4 (6-ounce) trout fillets
• Salt
• Freshly ground black pepper
• 1/4 cup vegetable oil
• Brabant Potatoes, accompaniment, recipe follows
• Chopped parsley, garnish

Directions

To make the sauce, in a saucepan, combine the Worcestershire, lemons and bay leaves and bring to a boil. Reduce the heat and simmer until reduced by half and thickened, 7 to 8 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break up into pieces. Add the cream and cook until reduced by half, about 3 minutes. Lower the heat to very low. Whisk in the butter several pieces at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, pulling the pan from the heat as necessary to keep the sauce from breaking.

Remove from the heat and strain, pressing down with the whisk, through a fine mesh strainer, into a clean container. Cover to keep warm until ready to serve.

In a food processor, combine 1 cup of the flour, 2 cups of the pecans, and 1 tablespoon of the Essence. Process just until smooth. Transfer to a shallow bowl.

In another bowl, combine the remaining 1/2 cup of flour with 1 teaspoon of the Essence. In a third bowl, beat the eggs with the milk and remaining 1/2 teaspoon of Essence to make an egg wash.

Lightly season the fish on both sides with salt and pepper. One at a time, dredge first in the flour, then dip into the egg wash, shaking to remove any excess. Dredge in the pecan mixture, turning to adhere to both sides.

In a large skillet, heat the oil over medium-high heat. Add the fish in batches if necessary and cook until golden, about 5 minutes. Turn and cook on the second side until golden and the fish is just cooked through, about 4 minutes.

To serve, spoon the sauce into the middle of 4 large plates and top with the fish. Garnish the top of each fish with 1 tablespoon of the remaining pecans, and arrange the Brabant potatoes to the side of the fish. Garnish with parsley and serve immediately.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Brabant Potatoes:

4 pounds Idaho potatoes, peeled

4 cups vegetable oil, for frying

1 teaspoon salt

Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides, then cut into 1/2-inch cubes. Put in a medium, heavy saucepan and add enough water to cover. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes.

Remove from the heat and drain on paper towels.

Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360 degrees F. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes.

Remove and drain on paper towels. Season with salt, and serve hot.

Yield: 4 servings