Preparing Trout: After de-boning, finning, cleaning, and filleting fish, rinse and pat dry. Combine egg and milk in a shallow dish to make an egg wash. Dredge trout in seasoned flour shaking off excess. Dip into egg wash mixture, and then into panko crumbs, turning to coat both sides and patting lightly. Remove fillets and place separately onto platter. Use waxed paper to keep fish from touching. Preparing Aioli Sauce: Place all ingredients into blender except for olive oil, and puree. Add a little water to loosen, if needed. Once you have reached the puree stage, slowly add the olive oil in a steady stream. This will cause the ingredients to emulsify. Set aside. Cooking Trout: Preheat oven to 325 degrees F. In a heavy saute pan, coat bottom with 1/8-inch of oil. Heat pan and oil to medium heat. Add fillet skin side up and cook for about 1 1/2 minutes. Turn fillet over and cook until golden brown on the other side. Remove from heat and place on paper towels in baking dish.
Place fillets in preheated oven for 6 to 7 minutes. Arrange on plates and drizzle with sauce making thin ribbons across the fillets.
Serve with Chevre Orzo.
Cook orzo in salted boiling water to just under done. Drain and keep warm.
Heat the cream, add remaining ingredients, and toss with the pasta. Season with salt and pepper, to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Marc Grandmaison