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Hollandaise Trout

Main Dish Ingredients:
trout fillets
bread crumbs
egg wash
flour
cajun seasoning
olive oil

For sauces:
Knorr Hollandaise sauce (3 packs),
tasso
Crystal Spicy Brown Mustard  
Lemon, garlic, onion, parsley sauteed in butter (from parsleyed potatoes)           

Sides:
Yellow rice (Zatarainís Yellow Rice mix)
Seafood Stuffed Mushrooms
Parsleyed potatoes (new red potatoes, butter, fresh parsley, lemon juice, cajun seasoning)


Get yellow rice mix going in a ricepot, following package directions. Heat oven to 350 and heat seafood stuffed mushrooms through (about 20 minutes). I topped my mushrooms with a little extra breadcrumbs, grated parmesan and cajun seasoning.

Quarter new potatoes. Chop onion, parsley, garlic and tasso.

Boil potatoes in large saucepan until tender. Saute onion, garlic and parsley in butter. Add a squeeze of lemon juice. Remove 2 tbs of this mixture to add to hollandaise sauce and reserve. Add drained potatoes and toss in butter mixture sauteed in skillet.

While the potatoes are boiling, get the fish ready. Place trout fillets in one shallow mixing bowl, mix egg wash in another bowl, add bread crumbs to bowl. Sprinkle ½ cup seasoned flour (measuring cup) over fillets, transfer to egg wash, transfer to bread crumbs, rolling well to coat fillet.

Panfry breaded trout (or meat cutlet) in non-stick skillet for a few minutes on each side, turning only once. When fish is cooked through, remove to warm plate. Saute veggies and tasso in non-stick skillet.

Mix hollandaise sauce  in heavy-bottomed sauce pan according to package directions.  Dip one cup of sauce (using measuring cup) into a small stainless bowl. Whisk in tasso and seasoning.  Dip one cup of sauce into another small stainless bowl. Whisk in lemon juice, onion, garlic, parsley, seasoning. Whisk creole mustard into remaining sauce in saucepan.

Serve sauces over trout. Arrange with parsleyed new potatoes and yellow rice.


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