Trout Parmesan Recipe

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

1. 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!
2. 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.
3. Fry the trout in hot oil for 5-6 minutes until irresistibly crisp and golden. Your kitchen will buzz with excitement!

Hollandaise Sauce Preparation

1. For foolproof results, use this blender method: Blend lemon juice, egg yolks, and salt on high speed.
2. Slowly pour in hot clarified butter while blending until the sauce thickens to velvety smoothness.
3. 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!