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1
Preparing Trout: After de-boning, finning, cleaning, and filleting fish, rinse and pat dry.
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2
Combine egg and milk in a shallow dish to make an egg wash. Dredge trout in seasoned flour shaking off excess.
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3
Dip into egg wash mixture, and then into panko crumbs, turning to coat both sides and patting lightly.
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4
Remove fillets and place separately onto platter.
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5
Use waxed paper to keep fish from touching.
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6
Preparing Aioli Sauce: Place all ingredients into blender except for olive oil, and puree.
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7
Add a little water to loosen, if needed.
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8
Once you have reached the puree stage, slowly add the olive oil in a steady stream.
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9
This will cause the ingredients to emulsify.
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10
Set aside.
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11
Cooking Trout: Preheat oven to 325 degrees F. In a heavy saute pan, coat bottom with 1/8-inch of oil.
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12
Heat pan and oil to medium heat.
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13
Add fillet skin side up and cook for about 1 1/2 minutes.
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14
Turn fillet over and cook until golden brown on the other side.
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15
Remove from heat and place on paper towels in baking dish.
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16
Place fillets in preheated oven for 6 to 7 minutes.
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17
Arrange on plates and drizzle with sauce making thin ribbons across the fillets.
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18
Serve with Chevre Orzo.
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19
Cook orzo in salted boiling water to just under done.
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20
Drain and keep warm.
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21
Heat the cream, add remaining ingredients, and toss with the pasta.
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22
Season with salt and pepper, to taste.
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
