The Meeting House's herb-panko crusted rainbow trout - KMSP-TV

The Meeting House's herb-panko crusted rainbow trout

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(WJBK) -

Get this recipe courtesy of Chris Johnson, executive chef at The Meeting House in Rochester, one of the many eateries taking part in Downtown Rochester's Restaurant Week now through Sept. 1. Learn more at www.DowntownRochesterMI.com.

Recipe Yields 4 Servings:

Herb Panko Crusted Rainbow Trout

Ingredients:
4 Filets Rainbow trout, Cleaned
2 c. Panko Bread Crumbs
2 T. Parsley, Chopped
2 T. Chives, Sliced
1 T. Tarragon, Chopped
1 t. Dill, Chopped
2 ea. Eggs, Scrambled
½ c. Milk
2c. All purpose flour
To Taste Salt and Fresh ground black Pepper
3 T. Olive Oil

Procedure: In a medium sized baking pan combine panko and all fresh herbs and set aside.  In a separate pan, combine eggs and milk and set aside.  Place the all purpose flour in one more additional pan and set aside.  Season the trout with salt and pepper.  Dredge the trout into the flour, then the egg wash, then the bread crumbs.  Make sure that the breadcrumbs are evenly coating the filet of trout.  Preheat a large sauté pan.  Add Olive oil and allow to heat.  Gently place in the trout filets and brown.  When the breadcrumbs have browned flip the fish and allow to finish cooking.  Reserve for service.

Lemon Garlic Aioli


Ingredients:
¼ c. Pasteurized Egg Yolks
1 ea. Lemon, Juice and zest
3 ea. Garlic Cloves, Chopped
1 c. Extra Virgin Olive Oil
To Taste Salt and Pepper

Procedure: Place all ingredients in a food processor expect for the oil.  Combine well.  Add oil in a slow stream to create an emulsification.  Reserve for service.

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