2 8-ounce trout, heads and tails intact, gutted and cleaned
1/2 teaspoon salt
2/3 cup bread crumbs
1/4 cup fresh dill, large stems discarded, chopped finely
1/2 cup flour
3 tablespoons butter
Rub fish on the inside and outside with salt.
Beat eggs in a shallow bowl.
On a large plate, mix bread crumbs and dill.
In your biggest pan, over medium-high heat, melt butter
Pat down fish with flour, then shake off excess
Dip fish in egg mixture, until thoroughly coated, then roll in bread crumb mixture.
When butter is melted and bubbling, place fish in pan, cover and cook for approximately 4 minutes per side, or until skin is crispy and meat is an opaque white throughout. Squeeze lemon juice over top and serve immediately.
Le Secret: Do not overcook the fish.
The Adventure Club: Stuff trout with crab meat. This traditional twist trades simplicity for additional flavoring. Mix 1/4 pound of fresh crab meat with 2 tablespoons of bread crumbs and a tablespoon of chopped Italian parsley. Season with salt and pepper. Stuff fish and cook per original directions.
Note: Contrary to my recent dissertation on the benefits of freshly made coarse bread crumbs, the finer store-bought variety are best suited for this more delicate dish.
Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel. The Surreal
Gourmet's Web Site is located at http://surrealgourmet.com.