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Trout Orleans


Total time 25 min
Prep 15 min Cook 10 min
Flour, to dust
White Pepper
2 eggs, beaten
Clarified butter
3 oz fresh breadcrumbs
2 trout fellets
2 medium bananas, peeled and cut in 1/2 lengthwise
1 (4oz) tomato, cored and thinly sliced
1 lemon, rind and pith removed, pulp sliced into then rounds
2 tablespoons lemon juice
2 egg yolks
4 oz salted butter
1 tablespoon chives, finely chopped

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 to cook, turning once. Cook fish for 4 minutes on second side. Remove from pan and place on heatproof platter, garnish with bananas and tomato and lemon slices. Season with salt and peper

Pour lemon juice in double boiler and stir in egg yolks. Season with salt and pepper. Add 2 oz 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.