Trout With Pecan Meuniere Sauce | Emerils.com

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon, plus 2 teaspoons Essence
• 2 large eggs
• 1/2 cup milk
• 4 (6-ounce) trout fillets
• 1/2 cup vegetable oil
• 2 tablespoons butter, plus 6 tablespoons, cut into pieces
• 1 cup pecan pieces
• 4 tablespoons chopped parsley
• 2 tablespoons minced garlic
• 2 tablespoons fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• Herb Nage