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 Aris' Pairing For This Dish: 2003 Gallegas - Galiciano Godello Valdeorras |
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Ingredients
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1 9-10 lb. Butterfly Trout
1 cup Morgan Mill seasoned flour
2 eggs beaten with 1 tablespoons water
2 cups Japanese Rice Bread Crumbs
salt and pepper to taste
Olive Oil
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Preparation
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Wash trout with cold water and pat dry with paper towels.
Dip in seasoned flour, then in egg wash, then bread crumbs and salt and pepper.
Heat olive oil in sauté pan until hot.
Place dressed trout in hot oil and brown on both sides.
Use wide spatula to flip.
Cooking time is no more than 3-4 minutes on a high flame.
Take the trout out and place on serving plate. Then make the sauce. |
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Sauce |
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3 tbsp. White Wine
Lemon Juice from 1 lemon
Fresh Dill from Inn at Brevard gardens
Olive Oil
Butter
Salt to taste
Pepper to taste
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Place ingredients in sauté pan trout was prepared in.
Flame off to a clear boil.
Put sauce on trout just before serving.
Do not let trout sit in sauce or it will get soggy.
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