Recipe courtesy of Old Ebbitt Grill
Print
Trout Parmesan
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

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
Hollandaise Sauce:
  • 3 tablespoons lemon juice
  •  4 pasteurized egg yolks
  •  1/4 teaspoon salt
  •  3/4 cup clarified butter, hot
  •  1/4 teaspoon cayenne pepper
  •  Dash hot sauce 

Directions

Heat several inches of oil in a large, heavy Dutch oven to 375 degrees F. 

Wash and pat dry the trout. Dredge the trout in the flour to lightly coat. Dip the trout into the egg wash. 

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.

Hollandaise Sauce:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Trout Almondine

Trout Fricassee

Recipe courtesy of Emeril Lagasse

Pecan Crusted Trout

Recipe courtesy of Jeff Drew

Pecan Crusted Trout

Recipe courtesy of Jeff Drew

Grilled Whole Trout

Recipe courtesy of Tiffani Thiessen

Seared Trout over Succotash

Recipe courtesy of Dave Lieberman

Crispy Trout Starter

Recipe courtesy of Chuck Hughes

Trout Cakes with Lemon

On TV