Pecan-Crusted Fish with Crab Salad and Corn Sauce Recipe

Ingredients

• 2 tablespoons (1 ounce) butter
• 4 tablespoons (1 ounce) flour
• 5 ears corn
• 1/2 gallon cream
• 1 chopped onion
• Chopped fresh thyme, to taste
• Salt and freshly ground black pepper, to taste
• 1½ cups (5 ounces) pecan halves
• 1½ cups all-purpose flour
• Creole seafood seasoning, to taste
• 1 medium egg
• 1 cup milk
• 6 fish fillets (5 to 7 ounces each; use flounder, bass, catfish or any thin, smaller, non-oily fish), free of bones and scales
• 4 tablespoons butter
• 4 ounces mixed baby greens
• 2 tablespoons chopped mixed fresh herbs
• 1/2 pound Champagne-poached jumbo lump crabmeat, picked free of shell
• 2 tablespoons cane vinegar
• Kosher salt and freshly ground black pepper, to taste