Brigsten’s Trout Meuniere with Shrimp & Pecans

Trout Meuniere with Shrimp & Pecans

Frank Brigtsen - Brigtsen's Restaurant

Yield: 2 servings

Ingredients:

2 eggs

2 cups milk

2 cups all-purpose flour

5-6 teaspoons Chef Paul Prudhomme's Seafood Magic seasoning

2 5-ounce speckled trout filets

½ cup vegetable or peanut oil

5 tablespoons softened unsalted butter, in all

6 medium-sized peeled fresh shrimp

½ cup roasted pecan pieces

2 Tablespoons thinly sliced green onions

¼ teaspoon minced fresh garlic

½ teaspoon Lea & Perrins

6 Tablespoons shrimp stock

½ teaspoon lemon juice

In a mixing bowl, add the eggs and whisk until frothy. Add the milk and whisk until thoroughly

blended. Transfer the egg/milk mixture to a shallow pan and set aside.

In a separate shallow pan, add the flour and 4 teaspoons of the seafood seasoning. Blend well

and set aside.

Heat the oil in a large (12") skillet over medium-high heat. Season both sides of the trout filets,

lightly and evenly, with the seafood seasoning. (Use about 3/4 teaspoon per filet).

When the oil is hot, dredge the trout filets in the seasoned flour, then the egg/milk wash, then

back again in the flour. Carefully place the battered trout filets into the hot oil. Cook the fish,

turning once, until both sides are brown and crispy, 2-3 minutes per side.

Transfer the fish to a sheet pan lined with paper towels to drain. Set aside and keep warm while

you make the sauce:

Discard the oil, reserving any browned bits of flour in the bottom of the pan. Return the skillet to

the stove over high heat.Add 1 Tablespoon of the softened butter and cook, shaking the skillet constantly, until the butter

turns dark brown, 10-20 seconds. Add the shrimp and cook until the outside of the shrimp turn

pink, 1-2 minutes.

Add the pecans, green onions, garlic, and ¼ teaspoon of seafood seasoning. Cook, shaking

the skillet constantly, for 10 seconds. Add the Lea & Perrins, stock, and lemon juice. Bring to a

boil. Add the remaining 4 Tablespoons of butter. Cook, shaking the skillet constantly, just until

the butter melts into the sauce and becomes fully incorporated. Remove from heat.

To serve, place 1 trout filet on each plate and top each filet with 3 shrimp and ¼ cup of sauce.

Serve immediately.