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Trout Orleans
Pan-fried breaded sea trout served with sautéed bananas and a rich lemon butter sauce.
Fish
Seafood
Main Course
Fruit
Trout
Estimated Nutrition
Calories
928.2
kcal / serving
1856.4 kcal total
Carbs
42.3
g
per serving
84.6 g total
Fat
62.1
g
per serving
124.2 g total
Protein
56.4
g
per serving
112.8 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
2
piece
Egg
Whole
75
ml
Clarified Butter
Divided use
55
g
Butter
For sauce
2
piece
Egg Yolk
For sauce
Fruits
2
piece
Banana
Halved lengthways
1
piece
Lemon
Juiced
1
piece
Lemon
Thinly sliced
GrainsCereals
100
g
Plain Flour
For coating
55
g
Breadcrumbs
Fresh
NutsSeeds
1
piece
Salt
To taste
1
piece
White Pepper
To taste
Seafood
2
piece
Sea Trout
Fillets, skin on
Vegetables
2
piece
Tomato
Thinly sliced
Method
1
Preheat the grill to a warm setting.
2
Whisk two eggs with 30ml of clarified butter in a shallow dish.
3
Season flour with salt and white pepper on a plate.
4
Coat trout fillets in seasoned flour, dip in egg mixture, and toss in 55g of breadcrumbs.
5
Heat a frying pan and add 30ml of clarified butter.
6
Fry fillets skin side up for 2 minutes, then turn and cook for 3 minutes until golden.
7
Transfer fish to a heat-resistant plate and grill for 5 minutes.
8
Sauté halved bananas in the remaining clarified butter for 5 minutes, turning occasionally.
9
Whisk lemon juice, 55g butter, and egg yolks in a bowl over hot water until creamy.
10
Arrange tomato and lemon slices over the grilled fish fillets.
11
Grill the topped fillets for 1 minute on full heat.
12
Serve the trout and bananas topped with the lemon sauce.