Recipe courtesy of Tony Moran's Restaurant
Trout Orleans
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1040
- Total Fat
- 70
- Saturated Fat
- 38
- Carbohydrates
- 68
- Dietary Fiber
- 7
- Sugar
- 20
- Protein
- 39
- Cholesterol
- 512
- Sodium
- 1164
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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 flameproof 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.