Home

  Latest News

  Prices

  Find Us

  Mailing List

  Contact Us

  The Boats

  The Lodge

  The Bailiff

  The Water

  On Arrival

  Stocking

  Flora & Fauna

  Trout Recipes

  Fishing Statistics

  Weather Forecast

  History

  The Fly of the Year

  The Darwell Cup

  The Powdermill Cup

  Safety Advice

  Club Rules

  Places To Stay

  Places Of Interest

  Fishing Links


  
  

  
  


Trout Recipes


Return To Recipes   Print Recipe Here


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.


Ingredients
Trout
Seasoned Plain Flour
Beaten Egg
Parmesan Cheese
Breadcrumbs
Olive Oils


Method
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.
www.globalknives.uk.com/Products/tools.htm

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.
www.japanesekitchen.co.uk/panko.html

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.

ENJOY!



Copyright Hastings Fly Fishers Club Limited