Trout in Parmesan Breadcrumbs
David Alexander has sent us this interesting new recipe.
He states that when it comes to eating fish his wife is not a "fish" person, but even she raves over this simple recipe.
Seasoned Plain Flour
1. Clean and fillet the trout in the normal way and remove pin-bones; David uses a purpose made pair of deboning tweezers
made by the Global knife people which he assures us are worth every penny.
2. Cut the filleted and deboned fish into skinless goujons or smallish steaks.
3. Dip first in seasoned flour (plain) and then dip in beaten egg. Then coat liberally in a 50:50 mix of finely grated fresh
Parmesan cheese and breadcrumbs.
Use the Japanese Panko* breadcrumbs if you can. (oriental delis sell them).
*Panko is a variety of breadcrumb used in Japanese cuisine as a crunchy, flaky coating for fried foods. Panko is made from
wheat bread, but has a crisper, airier texture than most types of breading found in Western cuisine.
4. Fry in about 3mm of olive oil for a couple of minutes each side until they are a light golden colour. Remove them from
the pan and quickly drain on kitchen paper.
5. Serve with creamy mashed potato with either pesto or shredded leeks mixed in.