| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 2 servings |
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
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 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1040 |
| Total Fat | 70 g |
| Saturated Fat | 38 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 7 g |
| Sugar | 20 g |
| Protein | 39 g |
| Cholesterol | 512 mg |
| Sodium | 1164 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1040 |
| Total Fat | 70 g |
| Saturated Fat | 38 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 7 g |
| Sugar | 20 g |
| Protein | 39 g |
| Cholesterol | 512 mg |
| Sodium | 1164 mg |
Reviews
One of my favorite trout recipes, although I don’t use the essence. Would definitely serve at a wedding, as long as it wasn’t held in my neck of the woods
5-Star Yummy!! I made it for the second time tonight (Thanksgiving dinner for two), and it was fantastic! This time I didn’t bother clarifying the butter…tasted just as good…and was much easier. Also, I used a can of Ro-tel diced tomatoes with green chilies, and then served it over Zatarain’s jambalaya rice for an extra kick. Final change I made was putting it back under the broiler after adding the sauce. Now my husband has asked if I would fix it twice a month. (He even helps with the cleanup more!)
This recipe is great! I have made it at least once a week since I found it. When I made it with speckled trout my husband couldn’t stop talking about how good it was to his friends. I even made it for a special 35th anniversary dinner for my parents and usually they don’t like lemon with fish but they loved it. We usually just fry our fish in cornmeal, but no more. Thanks for the great recipe.