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4 each Golden
Trout, boneless
1/2 Cup Lump Crab
Meat drained, cleaned, defrosted
1/2 Cup Shrimp
Meat chopped, drained, cleaned, defrosted
1/3 Cup Onion
finely chopped
1/3 Cup Celery
finely chopped
1 Tablespoon Fresh
Parsley, chopped
1 Egg large,
beaten
1/4 Cup
Mayonnaise
1 Teaspoon Dijon
Mustard
1 Tablespoon Olive
Oil
1 1/2 Cups Nama
Panko Bread Crumbs
1/8 Teaspoon Salt
1/10 Teaspoon
White Pepper ground
Instructions for Nama Panko Trout
Filling
-
Combine onion, celery,
garlic and olive oil in a sautee pan and sweat for four minutes on high
heat. Place cooked mixture in mixing bowl. Allow to cool.
-
Add seasonings, parsley,
mayo, mustard to bowl and incorporate into cooled mix.
-
Add crab, shrimp and Nama
Panko bread crumbs to bowl and mix well.
-
Season trout cavity with
salt and pepper.
-
Fill trout cavity without
over stuffing. Cover and refrigerate until stuffing is firm and well
cooled.
Trout Breading Instructions
Stuffed Golden
Trout, well chilled
Panko Batter (Hydroblend
Item No. 1-01069)
Water
Nama Panko
Bread Crumbs
Trout Coating Instructions for Nama Panko
1. Combine 4 oz.
Batter 1-01069 (by weight) with 6 oz. (by weight) of cold water. Pre-Mix
for 30 seconds on #1 on setting on mixer. Change to #2 setting and mix
for an additional 3-1/2 minutes. Let batter rest for 5 minutes before
using. Adjust solids as needed to achieve desired coverage. Batter should
cling well to trout.
2. Dredge
trout in batter to coat well.
3. Bread
with Nama Panko, pressing breader on firmly to achieve
good coverage.
Apply Nama Panko to up to 1/4 the weight of trout.
Trout
Cooking Instructions
For Raw Breaded:
Pan Fry in oil at 350ºF until until golden brown and internal temprature
of 160 deg.F is reached.
For Baked: Place
on baking sheet, drizzle with oil and bake at 425º until golden brown and
internal temperature of 160 degrees F is reached.
Instructions for Dipping Sauce
Chop the lemon rind, garlic, rosemary and parsley very finely and sprinkle
over the trout, when almost ready.
Serving Suggestion
Serve with a noisette browned butter and
fresh garden vegetable sautee |
