Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs -- lightly beaten
   1      cup           milk
   2      teaspoons     Creole seafood seasoning
   1      cup           flour -- all-purpose
   6                    trout fillets -- (6oz ea)
     1/2  cup           butter -- clarified
     1/4  cup           vegetable oil
     1/4  cup           margarine
                        lemon wedges
                        ***pecan butter***
   1      cup           pecans -- shelled
     1/4  cup           butter -- unsalted
     1/2                juice of lemon
   1      teaspoon      Worcestershire sauce
                        ***Creole meuniere sauce***
   2      tablespoons   vegetable oil
   2      tablespoons   flour -- all-purpose
   1 1/2  cups          fish stock
                        salt to taste
                        black pepper to taste
     1/2  cup           butter -- unsalted
   2      tablespoons   Worcestershire sauce
   1                    juice of lemon
     1/4  cup           parsley -- chopped

Preparation:

1. Prepare Pecan Butter and Creole Meuniere Sauce; set aside. 2. Combine eggs and milk, beating until well blended. 3. Combine seafood seasoning and flour on waxed paper or in pie plate; dredge fillets in seasoned flour, coating well on both sides. 4. Dip fillets in egg-milk mixture, then again in seasoned flour. 5. Melt clarified butter in large skillet over medium-high heat. 6. Place fillets carefully in skillet; sauté quickly, turning only once, until crisp and golden brown on both sides, about 3 minutes per side. 7. Arrange fillets on warm serving platter or plates. 8. Top each fillet with heaping teaspoon Pecan Butter, coating entire fillet; sprinkle with heaping tablespoon reserved chopped roasted pecans. *** PECAN BUTTER *** 1. Spread pecans on cookie sheet and roast in preheated 350F oven 10 minutes. 2. Coarsely chop half the roasted pecans and reserve for garnish. 3. Put remaining pecans in blender or food processor container. 4. Add butter, lemon juice and Worcestershire sauce; blend until very smooth. *** CREOLE MEUNIERE SAUCE *** 1. Heat oil in heavy skillet; remove from heat and add flour. 2. Return to heat and cook, stirring, until roux is medium brown in color. 3. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes. 4. Add salt and pepper. 5. Transfer sauce (there should be about 1 cup) to 2-quart saucepan; bring to a quick boil. 6. Whisk in softened butter and Worcestershire sauce; continue to whisk until butter is absorbed. 7. Add lemon juice and parsley; whisk again briefly and remove from heat. 8. This sauce should be used within 45 minutes from time it is completed. NOTE: Recipe is time-consuming but results are well worth the effort.