Eggs St. Charles

Categories: Eggs

Serves: 4 Servings

Ingredients:

1 lg Egg
1/4 c Milk
8 Trout fillets; about 3
-ounces each (tilapia; drum
-or redfish can be
-substituted)
1/2 c All-purpose flour
1/2 c Corn flour
1/4 c Vegetable oil or clarified
-butter
Salt and black pepper
8 Poached eggs
2 c Hollandaise sauce

Instructions:
From: elendil@yatcom.com (Edward J. Branley) (COLLECTION)

Date: Mon, 5 Jun 1995 04:37:44 GMT
I posted a full review of our recent trip to Brennan's restaurant here in
New Orleans to rec.food.restaurants, and thought I'd share the recipes
here.

In a shallow bowl, beat the egg with the milk. Season the trout with salt
and pepper, then dredge the fillets in flour. Dip the fish in the egg wash
and coat with corn flour. Heat the oil or butter in a large skillet, then
fry the fish all over moderately high heat until crisp, about 4 to 5
minutes a side; blot on paper towels. Divide the fried trout between four
serving plates and top each fillet with a poached egg. Spoon hollandaise
over the eggs and serve. Serves 4.

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Previous: Eggs South of the Border | Next: Eggs Tetrazzini (Uove Alla Tetrazzini)