Eggs Tetrazzini (Uove Alla Tetrazzini)
INGREDIENTS:
1 lg Egg
1/4 c Milk
8 Trout fillets; about 3
-ounces each (tilapia; drum
-or redfish can be
-substituted)
1/2 c All-purpose flour
1/2 c Corn flour
1/4 c Vegetable oil or clarified
-butter
Salt and black pepper
8 Poached eggs
2 c Hollandaise sauce
1 lg Egg
1/4 c Milk
8 Trout fillets; about 3
-ounces each (tilapia; drum
-or redfish can be
-substituted)
1/2 c All-purpose flour
1/2 c Corn flour
1/4 c Vegetable oil or clarified
-butter
Salt and black pepper
8 Poached eggs
2 c Hollandaise sauce
In a shallow bowl, beat the egg with the milk. Season the trout with salt and pepper, then dredge the fillets in flour. Dip the fish in the egg wash and coat with corn flour. Heat the oil or butter in a large skillet, then fry the fish all over moderately high heat until crisp, about 4 to 5 minutes a side; blot on paper towels. Divide the fried trout between four serving plates and top each fillet with a poached egg. Spoon hollandaise over the eggs and serve. Serves 4.
/EGGS