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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Catfish Pecan Meuniere   
    Categories: Emeril, Seafood, Nuts, Citrus, Dairy   
         Yield: 4 Servings   
       
         1 c  Flour   
              Rustic Rub; given below   
         2 lg Eggs; beaten   
       1/2 c  Milk   
         4    (8 oz ea) catfish filets   
       1/2 c  Oil   
         8 tb Unsalted butter   
         1 c  Pecan pieces   
       1/4 c  Fine chopped parsley   
         2 tb Minced garlic   
       1/4 c  Worcestershire sauce   
         2 tb Fresh lemon juice   
       1/4 c  Heavy cream   
              Salt & cayenne pepper   
         2 c  Mashed potatoes; warm   
         1 c  Haricot verts; seasoned,   
              - sauteed in butter   
         1 tb Brunoise red pepper   
         1 tb Chopped chives   
      
   MMMMM-------------------------RUSTIC RUB------------------------------   
         8 tb Paprika   
         3 tb Cayenne   
         5 tb Freshly ground black pepper   
         6 tb Garlic powder   
         3 tb Onion powder   
         6 tb Salt   
     2 1/2 tb Dried oregano   
     2 1/2 tb Dried thyme   
       
     Recipe courtesy Emeril Lagasse   
        
     Combine all ingredients and store in an air-tight   
     container.   
        
     In a mixing bowl, season the flour with Rustic Rub. In   
     another bowl, whisk the eggs and milk together. Season   
     each side of the filets with Rustic Rub. Heat the oil in   
     a saute pan.   
        
     Dredge the filets in the flour. Dip each filet in the   
     egg wash, letting any excess drip off, completely. Dredge   
     the fish in the flour. When the oil is hot, but not   
     smoking, pan fry the filets in the oil for 3-4 minutes   
     on each side, or until golden brown. Remove from the oil   
     and drain on a paper-lined plate. Season the filets with   
     Rustic Rub. Discard the oil and wipe the pan clean with a   
     paper towel.   
        
     Return the pan to the heat and melt 2 tablespoons of the   
     butter. When the butter starts to foam, add the pecans   
     and stir for 1 1/2 minutes, or until lightly toasted.   
     Stir in the parsley, garlic, Worcestershire sauce, lemon   
     juice and cream, for about 15 seconds. Stir in the   
     remaining butter. Season with salt and cayenne.   
        
     Mound the potatoes in the center of the plate. Arrange   
     the beans around the potatoes. Lay the fish directly on   
     top of the potatoes. Spoon the sauce over the fish.   
     Garnish with the peppers and chives.   
        
     Yield: 4 servings   
        
     SOURCE: Essence of Emeril Cooking Show #EE2430   
        
     MM Format by Dave Drum - 02 January 2000   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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