Fabiennes Parmesan Blood Orange Rainbow Trout Recipes

PARMESAN-ROASTED GREEN BEANS

Parmesan-Roasted Green Beans image

Provided by Tyler Florence

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pound thin green beans (haricots verts)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano

Steps:

Preheat the oven to 400 degrees F.
Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.

TROUT PARMESAN

Trout Parmesan image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 (10 to 11 ounces) whole Shenandoah Valley, Virginia trout, head removed, butterflied and boned
2 cups all-purpose flour, seasoned with salt and pepper
4 whole eggs, beaten with 2 tablespoons water
10 ounces grated Parmesan
Soybean oil or other oil, for frying
Hollandaise Sauce, recipe follows
3 tablespoons lemon juice
4 pasteurized egg yolks
1/4 teaspoon salt
3/4 cup clarified butter, hot
1/4 teaspoon cayenne pepper
Dash hot sauce

Steps:

Heat several inches of oil in a large, heavy Dutch oven to 375 degrees F.
Wash and pat dry the trout. Dredge the trout in the flour to lightly coat. Dip the trout into the egg wash.
Firmly pat the trout into the grated Parmesan until the entire fish is coated. Fry for approximately 5 to 6 minutes in the hot oil until golden brown.
Although there are many recipes for hollandaise, we recommend our blender hollandaise sauce for ease and accuracy. In a blender, combine the lemon juice, egg yolks, and salt at high speed. Drizzle in the hot butter until the mixture is thick. Add the cayenne and hot sauce just before done. Place a ribbon of hollandaise down the center of the trout.

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