TROUT ORLEANS
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
935
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).