09 August 2016, 06:46
GatogordoOven-finished Panko Trout (Speckled);......
...with baked tomatoes.Over the years, I've saved literally thousands of recipes and like most recipes, we rarely get around to trying them. I saw this one in the Dec. 2015 issue of "Louisiana Sportsman" (highly recommended if you fish the Southern Gulf Coast). They almost always have a "cooking/recipe" section and that is worth the cost of a subscription. This one really caught my eye because it was originally for salmon and it was converted to speckled trout. I thought if that would work, it would be great for bass we catch on our ranch. Also would work for almost any fish, catfish, trout, etc. I put it on my "gotta try" wife's list.
Recipe was from Dr. Bob Weiss a retired physician who likes to cook and obviously does a fine job of it.
I can't find any way to copy and paste this recipe, so I'll post it the way it was written. We skipped the tomatoes. I prefer them fresh sliced.
Ingredients:
4 tomatoes, halved crossways
Salt and Pepper
Parmesan Cheese
Italian bread crumbs
2 sticks butter
1 tbsp. minced garlic
1 cup panko bread crumbs
1 1/2 tbsp. lemon zest
1 lg sprig parsley, minced
4 12 inch spec. trout fillets
4 egg yolks divided
1 pinch cayenne pepper
juice of 1/2 lemon
quote:"The idea for this recipe," Bob said, "came from ShoeBooties Cafe, a N. Carolina restaurant. When I ate there, they prepared it with salmon. I went to the chef, and he gave me the recipe."
"He made it with a dill sauce. I prefer hollandaise sauce. I cook it once a month because my wife Merryl likes it."
Preparation:
Place tomatoes, cut side up, in a baking pan. Salt and pepper them to taste. Add a layer of Parmesan cheese to taste, followed by a sprinkling of Italian bread crumbs to taste. Cut a half stick of butter into 8 pats and top each tomato half with a pat. Place pan in 350 deg. oven and bake for 30 minutes.
Melt 1/2 stick butter in a frying pan. Add garlic, and saute over med. heat for 2 minutes. Add panko and stir until lightly browned. Add lemon zest and parsley and cook 3 minutes, stirring constantly. Turn heat off. Season both sides of fish fillets with Creole Seasoning to taste. Press fillets firmly into the breading mixturel one at a time and lay them, seasoned side up, in a baking pan. Do not bread the second side. Set the fillets aside to make the hollandaise sauce.
Cut remaining stick of butter into thirds. Melt 1/3 stick in a small sauce pan over low heat. Add 2 egg yolks and whisk the mixture constantly, moving the pan on and off the burner. When blended, add another egg yolk and another 1/3 stick butter. Repeat whisking process until blended, then add remaining egg yolk and butter, again whisking until blended. Do not allow the mixture to boil or the egg will set. Add a pinch of salt, a pinch of cayenne pepper and the lemon juice and whisk. Set the pan on the back of the stove to keep warm.
Bake breaded fish fillets in a 350 deg oven for 15 minutes. Plate the fillets and spoon the desired amount of hollandaise sauce over the fillets. There will be leftover sauce which can be reserved for use elsewhere. Serve with baked tomatoes. Serves 4.
It won't serve 4 in my house. Of course we didn't have the tomatoes, but assuming reasonably small fillets (as I mentioned we used bass and it was great!) I'd figure 2 fillets per hungry person and maybe one for most females.
Really good and the hollandaise really helps, but it is good and much easier to make without it.
Try it, you'll like it, GUARANTEED.
