Best 4 Fish Wpecan Butter Sauce And Meuniere Sauce Recipes
When it comes to culinary creations, fish is a versatile ingredient that can be prepared in a myriad of ways. Two classic and delectable sauces that pair exceptionally well with fish are pecan butter sauce and meuniere sauce. Pecan butter sauce, with its nutty and buttery flavor, creates a rich and luxurious coating for the fish, while meuniere sauce, with its combination of butter, lemon, and parsley, imparts a bright and fresh taste. Whether you prefer the richness of pecan butter sauce or the classic flavors of meuniere sauce, this article will guide you through the steps of creating both sauces, ensuring that your fish dish becomes a culinary masterpiece.
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FISH W/PECAN BUTTER SAUCE AND MEUNIERE SAUCE
Categories Fish
Number Of Ingredients 26
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
PECAN-CRUSTED FISH WITH CITRUS MEUNIèRE
One of my first memories of New Orleans was gathering the pecans off the ground at the naval base where my father was stationed, then sitting around a table with my family at night, watching Adventures in Paradise and shelling the seemingly bottomless pile. We had nutpicks, silver utensils with curved sharp tips, for digging out the tiny pieces of shell trapped in the crevices of each nut meat-talk about tedious! But I was always proud to have the cleanest and choicest halves to offer up for my mom's approval. I was surprised when I went to France to cook at the jazz festival in Nice and learned that I had to bring my own pecans to make pecan pie (the nuts are not indigenous there)! It followed, then, that I would use local nuts to create this New Orleans rendition of the more classic Trout Amandine.
Yield makes 4 servings
Number Of Ingredients 16
Steps:
- Season the fish with salt and pepper. Place the pecans, flour, thyme, orange zest, and cayenne in a food processor and pulse until well blended but not powdery. Transfer the pecan mixture to a plate. In a shallow bowl or pie plate, whisk together the egg and milk. Dip the fish into the egg mixture, then into the pecan mixture. Press to coat the fillets.
- Heat the oil in a large skillet over medium-high heat, and when hot but not smoking, add the fish. Reduce the heat to medium or medium-low and cook for 4-5 minutes on each side. Remove to a platter or plates and keep warm while you make the sauce.
- Spoon finished sauce over fish. Serve immediately.
- Melt the butter in a pan and let it foam and turn golden brown. Swirl the pan to see the milk solids on the bottom. When it is nice and brown, pour in the juices and swirl the pan to mix. Add the parsley, season with salt, pepper, and a few drops of hot sauce, and swirl.
PALACE CAFE CATFISH PECAN WITH MEUNIERE SAUCE
A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, as featured in The Louisiana New Garde television series. Serve with steamed white rice.
Provided by Molly53
Categories Catfish
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
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.
RED FISH MEUNIERE PECAN
This is my favorite Meuniere sauce recipe. You saw many a different variation of this sauce paired with different fish and sometimes even steak down in New Orleans. It's a variation of the basic brown butter sauce, but done in a french/creole fashion. Very simple and delicious! You can leave out the pecans if they don't tickle your fancy, it's just as good.
Provided by graniteangel
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 215.6, Fat 14.9, SaturatedFat 6.2, Cholesterol 22.9, Sodium 9.4, Carbohydrate 18.7, Fiber 1.4, Sugar 0.4, Protein 2.6
Tips:
- Use fresh fish: The fresher the fish, the better the dish will taste. If you can, buy fish that was caught within the last 24 hours.
- Choose the right fish: Not all fish are suitable for this dish. Some good options include cod, trout, salmon, and tilapia.
- Use high-quality butter: The quality of the butter will make a big difference in the taste of the sauce. Use unsalted butter so that you can control the amount of salt in the dish.
- Cook the fish carefully: Do not overcook the fish, or it will become dry and tough. Cook the fish until it is just opaque in the center.
- Make sure the sauce is hot: The sauce should be hot when you pour it over the fish. This will help to keep the fish warm and moist.
Conclusion:
Fish with Pecan Butter Sauce and Meunière Sauce are both delicious and elegant dishes that are perfect for a special occasion. Both sauces are rich and flavorful, and they complement the delicate flavor of the fish perfectly. With careful preparation and attention to detail, you can easily create a restaurant-quality meal at home.
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