Ingredients

• 4 (10 to 11 ounces) whole Shenandoah Valley, Virginia trout, head removed, butterflied and boned
• 2 cups all-purpose flour, seasoned with salt and pepper
• 4 whole eggs, beaten with 2 tablespoons water
• 10 ounces grated Parmesan
• Soybean oil or other oil, for frying
• Hollandaise Sauce, recipe follows

Directions

Hollandaise Sauce:

3 tablespoons lemon juice

4 pasteurized egg yolks

1/4 teaspoon salt

3/4 cup clarified butter, hot

1/4 teaspoon cayenne pepper

Dash hot sauce

Although there are many recipes for hollandaise, we recommend our blender hollandaise sauce for ease and accuracy. In a blender, combine the lemon juice, egg yolks, and salt at high speed. Drizzle in the hot butter until the mixture is thick. Add the cayenne and hot sauce just before done. Place a ribbon of hollandaise down the center of the trout.