Pumpkin Seed Crusted Trout
Procedure
Chef Critique -Really nice browning, flaky, well-cooked
My Critique - Kyle did an exceptional job fileting these fish. They turned out beautiful
Group Critique - Really nice job
- 1 Heat the oil over medium-high heat to 350°F (175°C).
- 2 Combine the pumpkin seeds and cornmeal.
- 3 Season the trout with salt and black pepper. Dredge flesh side in flour, shaking off excess. Then dip flesh side in egg, letting excess drip off.
- 4 Coat fillets with cornmeal mixture.
- 5 Add trout seed side down to pan and cook until golden, 2 to 3 minutes.
- 6 Turn fillets and cook until just done, 1 minute. Transfer to heated platter and keep warm.
- 7 Heat the butter until it starts to foam and just begins to brown. Add the parsley and lime juice. Spoon over trout fillets.
Chef Critique -Really nice browning, flaky, well-cooked
My Critique - Kyle did an exceptional job fileting these fish. They turned out beautiful
Group Critique - Really nice job