Trout Parmesan
Recipe from Old Ebbitt Grill
- Difficulty: Intermediate
- Servings: 4
- Nutritional Info per Serving (1 of 4): Calories 1806, Total Fat 131 g, Saturated Fat 50 g, Carbohydrates 55 g, Dietary Fiber 3 g, Sugar 3 g, Protein 99 g, Cholesterol 628 mg, Sodium 1348 mg
- Total Time: 40 minutes
- Preparation Time: 30 minutes
- Cooking Time: 10 minutes
Ingredients
- 4 (10 to 11 ounces each) whole trout from Shenandoah Valley, Virginia, butterflied, boned, head removed
- 2 cups all-purpose flour seasoned with salt and pepper
- 4 whole eggs beaten with 2 tablespoons water
- 10 ounces grated Parmesan cheese
- Soybean oil or another frying oil
- Hollandaise Sauce (recipe below)
Hollandaise Sauce Ingredients
- 3 tablespoons lemon juice
- 4 pasteurized egg yolks
- 1/4 teaspoon salt
- 3/4 cup hot clarified butter
- 1/4 teaspoon cayenne pepper
- A dash of hot sauce
Instructions
- Heat several inches of oil in a large, heavy Dutch oven or deep skillet to 375F. Discover the crispy perfection of this chef-inspired dish!
- Rinse and dry the trout. Lightly coat the fish in seasoned flour, dip into the egg mixture, then press firmly into grated Parmesan for a golden crust.
- Fry the trout in hot oil for 5-6 minutes until irresistibly crisp and golden. Your kitchen will buzz with excitement!
Hollandaise Sauce Preparation
- For foolproof results, use this blender method: Blend lemon juice, egg yolks, and salt on high speed.
- Slowly pour in hot clarified butter while blending until the sauce thickens to velvety smoothness.
- Blend in cayenne pepper and hot sauce. Drizzle a luscious ribbon over the plated trout for an elegant finish that elevates every bite.
Note: This professional chef's recipe is a restaurant standoutbring the magic home and impress your guests!
