Pistachio Crusted Rainbow Trout with Cilantro Citrus Hollandaise

• From: National Fisheries Institute

Ingredients

• 3 cups finely chopped roasted and shelled pistachio nuts

• 1/2 cup chopped cilantro

• salt and black pepper, to taste

• 12 8 ounces rainbow trout fillets

• 1/4 cup fresh lime juice

• flour, as needed

• 4 eggs, lightly beaten

• 3/4 cup clarified butter

• Cilantro Citrus Hollandaise4 egg yolks

• 2 Tbs lime juice

• 2 Tbs orange juice

• 2 Tbs grapefruit juice

• 1 1/2 cups clarified butter

• 1/4 cup chopped cilantro

• salt and pepper to taste

The crunchy fried rainbow trout pairs wonderfully with the vibrant citrus hollandaise sauce.

Directions

• Stir together pistachio nuts and cilantro; add salt (adjust amount based on salt content of nuts) and pepper. Reserve.
• Sprinkle 1 fillet with 1 teaspoon lime juice; dredge in flour. Dip in egg; coat with reserved pistachio mixture. Place on a hot lightly oiled griddle or sauté pan flesh-side down; drizzle with 1 tablespoon butter. Sauté until just done, about 2 minutes per side.
• Split butterfly fillet; overlap on plate. Ladle 1 ounce hollandaise sauce over fillets.
• Cilantro Citrus HollandaiseWhisk together 4 egg yolks and 2 tablespoons each lime, orange, and grapefruit juice. Whisk over a bain-marie (water bath) until sauce is light and fluffy. Away from heat, slowly whisk 1 1/2 cups clarified butter. Season with 1/4 cup chopped cilantro and salt and pepper to taste; keep warm.