| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Seafood, Vegetables | New Orleans | Eggs | 4 | Servings |
INGREDIENTS
| 1 | lg | Egg |
| 1/4 | c | Milk |
| 8 | Trout fillets; about 3 ounces each (tilapia; drum or redfish can be substituted) | |
| 1/2 | c | All-purpose flour |
| 1/2 | c | Corn flour |
| 1/4 | c | Vegetable oil or clarified butter |
| Salt and black pepper | ||
| 8 | Poached eggs | |
| 2 | c | Hollandaise sauce |
INSTRUCTIONS
From: elendil@yatcom.com (Edward J. Branley) (COLLECTION) Date: Mon, 5 Jun 1995 04:37:44 GMT I posted a full review of our recent trip to Brennan's restaurant here in New Orleans to rec.food.restaurants, and thought I'd share the recipes here. In a shallow bowl, beat the egg with the milk. Season the trout with salt and pepper, then dredge the fillets in flour. Dip the fish in the egg wash and coat with corn flour. Heat the oil or butter in a large skillet, then fry the fish all over moderately high heat until crisp, about 4 to 5 minutes a side; blot on paper towels. Divide the fried trout between four serving plates and top each fillet with a poached egg. Spoon hollandaise over the eggs and serve. Serves 4. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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