My team made this in class. It was a huge success and I can’t wait to fire off 300 more of these.
Equipment:
- Saute Pan
- Fish turner or tongs
- Paper towel
Ingredients:
- Fresh trout
- Standard breading procedure (flour, egg, and panko crumbs)
- Fines Herbs (Parsley, Chives, Tarragon, and Chervil)
- Minced Shallots
- White Wine
- Salt and White Pepper
- Butter, small diced
- Lemon
- Clarified butter or Olive oil
Procedure:
- Run the trout through the standard breading procedure
- Heat up saute pan and place approximately 2 ounces of oil in pan
- Place trout in pan and cook each side until golden brown then remove from heat and place on paper towel
- Pour out most of the liquid in the pan then add a little butter and place back on the heat
- Add shallots and toast
- Deglaze with wine wine
- Add Fines Herbs, salt, and pepper to taste then remove from heat and add a small amount of butter
- Serve over trout with a squeeze of fresh lemon juice
Enjoy,
Eric
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Ahhh… that looks so good! You know, I used to think it was really weird that anybody could hop on here and see what I ate the night before – but now I’m stuck with everyone else drooling over the pictures and wishing I had the chance to try each meal! You really are amazing hun!
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I feel sick because I can’t taste the things that you are cooking. Not fair. Good job Eric.
Amazing recipe! I like very much the Pan fried trout dish. Once I eat this one at my friend’s home. So I like it. It was so delicious. Then I decided to make it. But I did not know how to make it. So I would like to say thank you very much for sharing such nice recipe tips here. Now I can make it easily. Well I like this site very much. It is nice to post here.