Black Drum with Creole Meuniere and Toasted Pecans

BLACK DRUM WITH CREOLE MEUNIÈRE AND TOASTED PECANS

(Yield: 2 Servings)
½ cup flour
1.5 Tablespoon, plus ½ teaspoon Creole Seasoning
black pepper
2 black drum filets, 4-6 ounces each
½ cup peanut or vegetable oil
4 Tablespoons unsalted butter, softened
¼ cup toasted pecans, chopped
2 Tablespoons shallots, diced
¼ teaspoon garlic
½ teaspoon Worcestershire sauce
6-7 Tablespoons veal stock
Juice of 1 lemon
¼ teaspoon red wine vinegar

1. In a shallow pan, add the flour and 1.5 Tablespoons of the Creole seasoning and black pepper. Blend well and set aside.
2. Heat the oil in a large skillet over medium-high heat. Season both sides of the drum filets, lightly and evenly, with the Creole seasoning.
3. When the oil is hot, dredge the drum filets in the seasoned flour. Place into hot oil and cook until both sides are brown and crispy, 2-3 minutes per side.
4. Transfer the fish to a sheet pan lined with paper towels to drain. Set aside and keep warm in a 200 degree oven.
5. Discard the oil, reserving the flour in the bottom of the pan. Return the skillet to the stove over high heat.
6. Add 1 Tablespoon of butter and cook, stirring constantly, until the butter turns dark brown, 20-30 seconds.
7. Add the pecans, shallots, garlic, and ½ teaspoon of Creole seasoning. Cook, stirring, for about 20 seconds.
8. Add the Worcestershire sauce, 6 Tablespoons veal stock, lemon juice, and vinegar. Bring to a boil. (If the sauce is too thick, add an additional Tablespoon of veal stock.)
9. Reduce heat to low and add the remaining 3 Tablespoons of butter. Stir constantly just until the butter melts into the sauce and becomes fully incorporated. Remove from heat.
10. Top each filet with sauce and serve immediately.

*Note: Our version is definitely not a true French meunière (like the one at Galatoire’s); however, it does closely resemble the Creole version of meunière invented by Count Arnaud that is still widely used throughout New Orleans. Black drum can be replaced with speckled trout, or red fish. Almonds are a suitable (and delicious) substitute for pecans.