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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 (10 to 11 ounces) whole shenandoah valley, virginia trout, head removed, butterflied and boned |
2 cups all-purpose flour, seasoned with salt and pepper |
4 whole eggs, beaten with 2 tablespoons water |
10 ounces grated parmesan |
soybean oil or other oil, for frying |
hollandaise sauce, recipe follows |
Directions:
1. Heat several inches of oil in a large, heavy Dutch oven to 375 degrees F.
2. Wash and pat dry the trout. Dredge the trout in the flour to lightly coat. Dip the trout into the egg wash.
3. Firmly pat the trout into the grated Parmesan until the entire fish is coated. Fry for approximately 5 to 6 minutes in the hot oil until golden brown.
4. Hollandaise Sauce:
5. 3 tablespoons lemon juice
6. 4 pasteurized egg yolks
7. 1/4 teaspoon salt
8. 3/4 cup clarified butter, hot
9. 1/4 teaspoon cayenne pepper
10. Dash hot sauce
11. Although there are many recipes for hollandaise, we recommend our blender hollandaise sauce for ease and accuracy. In a blender, combine the lemon juice, egg yolks, and salt at high speed. Drizzle in the hot butter until the mixture is thick. Add the cayenne and hot sauce just before done. Place a ribbon of hollandaise down the center of the trout.
12. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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