Each year my husband hot foots it to New Hampshire and spends the weekend fishing. This year it just happened to fall on Mother's Day weekend. I was doubtful if raw fish constituted a suitable Mother's Day present and expressed these doubts clearly before he left. However, on his return I was presented with a cooler full of the most beautiful rainbow trout, gutted and cleaned and ready for the saute pan. Slightly grudgingly I tossed these little fishes in a breaded mixture and browned them in the pan. My reservations about such a gift melted along with the delectable morsels of fish in my mouth. I still wouldn't say no to some chocolates. What was your best ever Mother's Day gift?
Trout - gutted and cleaned.
1/2 cup of panko breadcrumbs
Pinch of sea salt and freshly ground black pepper
1 teaspoon of lemon zest
1-2 tablespoons fresh parsley, finely chopped
2 tablespoons unsalted butter
A couple of tablespoons of olive oil
Fresh parsley and lemon wedges for serving.
Pat dry the fish with paper towels.
On a large plate mix together, the breadcrumbs, salt, pepper, fresh finely chopped parsley and lemon zest.
On another plate, lightly beat the eggs, season with salt and pepper.
Dip the fish in the egg mixture, then roll in the breadcrumb mixture.
Heat the butter and oil in a large saute pan until foaming.
Lay the fish in the bubbling butter and oil and saute until the fish is golden brown, a couple of minutes per side depending on the size of the fish.
Remove to a platter, squeeze over some lemon juice and serve.