Trout With Pecans

In the late 1970s, when trout amandine ruled the earth, Ella Brennan and Chef Paul Prudhomme remade the dish with a Louisiana flavor. Instead of almonds (which don’t grow around here) they used pecans (which are in everybody’s back yards). The sauce went from a brown butter to a darker, thicker Creole meuniere. The dish spread quickly, and is now a Creole classic. This preparation also works very well with fried soft shell crabs. This is more or less Commander’s original recipe for the dish.


  • Pecan Butter:
  • 3 Tbs. butter
  • 2 Tbs. roasted pecans
  • 3 Tbs. lemon juice
  • 1 1/2 tsp. Worcestershire sauce
  • Sauce:
  • 2 Tbs. flour
  • 1/2 cup Worcestershire sauce
  • 1/2 cup shrimp or fish stock
  • 3 Tbs. lemon juice
  • 2 sticks butter, softened
  • Fish:
  • 3 Tbs. salt-free Creole seasoning
  • 2 Tbs. salt
  • 2 cups flour
  • 2 eggs
  • 1/2 cup milk
  • 6 trout fillets, 6-8 oz. each
  • 1 cup clarified butter
  • 8 oz. roasted pecan halves

1. Pecan butter: Place all pecan butter ingredients into the container of a food processor or blender. Cover and process to a smooth puree. Set aside.

2. Sauce: In a small bowl, combine flour and 2 Tbs. water to make a smooth paste. In a small saucepan, bring stock, Worcestershire sauce, and lemon juice to a light boil.

3. Whisk about 1/3 cup of the hot stock mixture into the flour paste. Then gradually pour the flour mixture back into the saucepan, stirring constantly with the whisk, and bring to a boil. Whisk in the softened butter, a tablespoon at a time. Keep sauce warm.

4. To prepare the fish, blend the Creole seasoning and salt into the flour in a wide bowl. Beat the eggs with the milk in a second wide bowl.

5. Dust the trout lightly with the seasoned flour. Pass it through the egg wash, and then dredge it through the seasoned flour.

6. In a large skillet, heat half of the clarified butter over medium-high heat until a sprinkling of flour sizzles in it. Add three fillets of trout and sate three or four minutes, until golden brown, turning once. Transfer fillets to serving platter and keep warm. Add the rest of the butter to the pan and sate the remaining trout.

8. Spread pecan butter over trout, sprinkle with roasted pecans, and top with the sauce.

Serves six.

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