Russian Style Trout

Name: Russian Style Trout
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 6 -9 trout fillets; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 eggs, well beaten; 1/4 cup milk; 1 1/2 cups toasted breadcrumbs, pulverized; 2 tablespoons corn oil or 2 tablespoons peanut oil; 1/4 lb butter, soft; 2 hard-boiled eggs, chopped fine; 1/3 cup fresh parsley, finely chopped; 2 tablespoons pimiento, finely chopped; 2 lemons, sliced thin (optional)

Submitted by Kayne

"When I lived in Tampa, this was always the way I ate trout in the various Spanish restaurants. I have no idea why Spanish restaurants would serve Russian Style Trout, but they did. It was usually listed as Russian Trout, or Trout Ruski. It's really good!!!!"

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Ready In:: 35mins
Ingredients:: 12
Serves:: 4-6

ingredients

6 -9 trout fillets
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon white pepper
2 eggs, well beaten
¹⁄₄ cup milk
1 ¹⁄₂ cups toasted breadcrumbs, pulverized
2 tablespoons corn oil or 2 tablespoons peanut oil
¹⁄₄ lb butter, soft
2 hard-boiled eggs, chopped fine
¹⁄₃ cup fresh parsley, finely chopped
2 tablespoons pimiento, finely chopped
2 lemons, sliced thin (optional)

directions

Rub the salt and pepper into the trout.
Combine the RAW eggs and milk.
Dip fillets into egg/milk mixture, then cover with breadcrumbs.
Heat oil to medium heat, using just enough oil to keep the fillets from sticking to the pan.
Combine the butter, hard cooked eggs, parsley and pimiento, mixing into a soft paste. Keep warm.
Cook the trout on the grill for about 5 minutes on each side, until a nice golden brown color. Put the trout onto the plates, spread the warm butter/egg paste over the fillets.
If desired, place lemon slices on top.

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RECIPE SUBMITTED BY

Kayne

United States

I originally joined the site as "aussiekarin", but decided instead to go with my nickname - Kayne. Sorry if this causes any confusion! I moved to the US from Australia in 1970, and apart from three years in Germanyhave been here the whole time. However, still consider myself an Australian, although I was actually born in Holland. Since I come from such a diversified background, my cooking is rather strange at times. Many times it is a combiniation of Dutch, Aussie / English, German and American. I'm not really much of a cook, but enjoy it, nevertheless. I just wish I knew more and could do more - without a recipe! I'm retired now, so one of my goals is to really learn to cook. I intend to enjoy my retirement, doing what I never had time to do before. Since joining Recipezaar in November, 2006, I find that my cooking has changed somewhat. I'm more adventurous, willing to try new and more varied tastes, and combinations, and just about all of what I prepare is edible. Lately, due to a major life change, I've been letting my cooking go, but hopefully that will change one day. Oddly, I miss it, more than I ever thought I would!!!!!

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