Pistachio-Crusted Rainbow Trout with Cilantro Citrus Hollandaise

RH Staff

Yield: 12 servings.

3 cups finely chopped roasted and shelled pistachio nuts
1/2 cup chopped cilantro
to taste, salt and black pepper
12 8-oz. Butterfly Style Clear•Cuts® Boneless Rainbow Trout Fillets
1/4 cup fresh lime juice
as needed, flour
4 eggs, lightly beaten
3/4 cup clarified butter
as needed, Cilantro Citrus Hollandaise (recipe follows)

CILANTRO CITRUS HOLLANDAISE (YIELDS 2 CUPS):
4 egg yolks
2 Tbsp. lime juice
2 Tbsp. orange juice
2 Tbsp. grapefruit juice
1 1/2 cups clarified butter
1/4 cup chopped cilantro
to taste, salt and pepper

Stir together pistachio nuts and 1/2 cup cilantro. Add salt (adjust amount based on salt content of nuts) and pepper. Reserve.

Per order: Sprinkle 1 fillet with 1 tsp. lime juice; dredge in flour. Dip in egg; coat with reserved pistachio mixture. Place on a hot lightly oiled griddle or saute pan, fleshside down. Drizzle with 1 Tbsp. butter. Saute until just done, about 2 minutes per side. Split butterfly fillet; overlap on plate. Ladle 1 oz. Hollandaise sauce over fillets.

For Cilantro Citrus Hollandaise: Whisk together 4 egg yolks and 2 Tbsp. each lime, orange and grapefruit juice. Whisk over a bain maire until sauce is light and fluffy. Away from heat, slowly whisk in 11/2 cups clarified butter. Season with 1/4 cup chopped cilantro and salt and pepper to taste. Keep warm.

CLEAR SPRINGS