TROUT ORLEANS

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

Ingredients
  • Flour, to dust
  • Salt
  • White pepper
  • 2 eggs, beaten
  • Clarified butter
  • 3 ounces fresh breadcrumbs
  • 2 (1/4-pound) trout fillets, skin on
  • 2 medium bananas, peeled and cut in 1/2 lengthwise
  • 1 (4-ounce) tomato, cored and thinly sliced
  • 1 lemon, rind and pith removed, pulp sliced into thin rounds
  • 2 tablespoons lemon juice
  • 2 egg yolks
  • 4 ounces salted butter
  • 1 tablespoon chives, finely chopped
Directions
  • Season flour with salt and pepper, to taste. Mix eggs and 2 tablespoons clarified butter to make egg wash. Season with salt and pepper. Coat each fillet in flour, then egg wash, then breadcrumbs. Shake to remove excess.

  • Heat clarified butter in large baking dish over medium-high heat and fry fish, turning once after 2 minutes. Add bananas alongside fish and cook, turning once. Cook fish for 4 minutes on second side. Remove from pan and place on heatproof platter, garnish with bananas and tomato and lemon slices. Season with salt and pepper. Preheat broiler.

  • Pour lemon juice in double boiler and stir in egg yolks. Season with salt and pepper. Add 2 ounces fresh butter to egg/lemon mixture and whisk until smooth, careful not to overcook. Stir in remaining butter to finish sauce and add chives.

  • Meanwhile, broil garnished fish for 4 minutes until brown. Serve immediately, napped with sauce.


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