Fried Tilapia with Meunière Sauce and Pecan Butter, Asparagus with Jambon

The Fried Tilapia with Meunière Sauce and Pecan Butter is something my mother fixed on a recent visit… The recipe for the fish is not really written down.

Meunière Sauce

1 cup seafood or chicken stock
1 tsp. garlic, chopped fine
3 sticks of butter (divided)
2 tbsp all-purpose flour
¼ cup Worcestershire sauce
¼ tsp salt

In a two quart saucepan, combine the stock and garlic. Bring to a boil, and then simmer for 2 minutes. Remove from heat.

In a one quart saucepan, melt 4 Tbs. of butter and add flour and stir for 2-3 minutes. Reheat stock and garlic on medium heat and gradually add the butter and flour mixture, whisking constantly until smooth. Reduce heat to low. Add remaining butter in small amounts, whisking constantly each time, until all butter is melted. Gradually add the Worcestershire sauce, and salt, whisking constantly. Continue cooking until sauce thickens slightly.

Pecan Butter

4 tbsp butter, softened
½ cup roasted pecans, choppped fine
2 tbsp onions, chopped fine
1 tsp lemon juice
½ tsp Tabasco sauce
¼ tsp garlic, chopped fine

Place all ingredients in a food processor. Process until smooth. Butter must be soft. Makes ⅔ cup. Keeps well in the refrigerator, but remove soften before spreading on cooked fish.

The Asparagus with Jambon is basically an abbreviated version of my interpretation of Toro Bravo’s Asparagus with Preserved Lemon, Fried Jambon & Olives.

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I decided to go with a bottle of the Saison Du Blodgett from Upright Brewing.

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