 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
When I lived in Tampa, this was always the way I ate trout in the various Spanish restaurants. I have no idea why Spanish restaurants would serve Russian Style Trout, but they did. It was usually listed as Russian Trout, or Trout Ruski. It's really good!!!! Ingredients:
6 -9 trout fillets |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
2 eggs, well beaten |
1/4 cup milk |
1 1/2 cups toasted breadcrumbs, pulverized |
2 tablespoons corn oil or 2 tablespoons peanut oil |
1/4 lb butter, soft |
2 hard-boiled eggs, chopped fine |
1/3 cup fresh parsley, finely chopped |
2 tablespoons pimiento, finely chopped |
2 lemons, sliced thin (optional) |
Directions:
1. Rub the salt and pepper into the trout.
2. Combine the RAW eggs and milk.
3. Dip fillets into egg/milk mixture, then cover with breadcrumbs.
4. Heat oil to medium heat, using just enough oil to keep the fillets from sticking to the pan.
5. Combine the butter, hard cooked eggs, parsley and pimiento, mixing into a soft paste. Keep warm.
6. Cook the trout on the grill for about 5 minutes on each side, until a nice golden brown color. Put the trout onto the plates, spread the warm butter/egg paste over the fillets.
7. If desired, place lemon slices on top.
|
|