Ingredients
· 1 ½ # trout filets
· 4 eggs
· 1 C. panko
· 1 C. pecans
· ½ lemon zest
· 1 T. chopped tarragon
· Oil (mixed 1:1 with butter)
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· 1 # butter, clarified (not a full pound of clarified butter)
· 3.5 oz capers
· I lemon, juiced and zested
· 1 lime, juiced and zested
· 1 orange, zested, and half of the juice
· 2 T. parsley
· Fresh ground pepper
Preparation
1. Crack eggs into a bowl Season with salt and pepper and whisk well. In another bowl, add the panko, pecans, lemon zest and chopped tarragon. Season with salt and pepper and mix well.
2. Dip the trout filets into the egg mixture and then into the panko pecan mixture. Repeat with remaining filets.
3. Heat the oil and the butter in a large saute pan over medium heat. When hot, add the trout filets in batches (so not to overcrowd the pan) and cook for about 3 minutes to a nice golden brown. Remove from pan and place on a racked baking sheet – repeat with remaining filets.
4. Bake in a 400 degree until cooked 4-6 minutes.
For the Citrus Meuniere:
Brown the clarified in a pan on the stove over medium heat. When the butter is golden and smoky, remove from heat and add the capers, lemon juice and zest, lime juice and zest, orange juice and zest, parsley and black pepper. Check for seasoning, but the capers should provide enough salt to season the sauce. Serve over the trout.