Recipe for Cornmeal Crusted Trout with Poached Eggs
Prep time: 45 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Trout (deboned, 5 oz raw each) | 48 oz | 6 lb | 12 lb | 18 lb |
| Cornmeal | 1 lb | 2 lb | 4 lb | 6 lb |
| Olive oil (enough for sauté, coating bottom of pan) | ||||
| Davidson’s Safest Choice® Pasteurized Shell Eggs | 12 ea | 24 ea | 48 ea | 72 ea |
| Water (heated to a simmer) | 2 qt | 4 qt | 8 qt | 16 qt |
| White vinegar | 6 oz | 1.5 c | 3 c | 4.5 c |
| Wilted spinach | 2 lb | 4 lb | 8 lb | 12 lb |
| Shiitake mushrooms (julienne and lightly sautéed) | 1 lb | 2 lb | 4 lb | 6 lb |
| Roasted red pepper dressing: | ||||
| Roasted red peppers | 10 oz | 1.25 lb | 2.5 lb | 3.75 lb |
| Garlic | 0.5 tsp | 1 tsp | 2 tsp | 1 tb |
| Fresh lime juice | 1 oz | 0.25 c | 0.25 c | 0.75 c |
| Olive oil | 2 fo | 0.5 c | 1 c | 1.5 c |
| Parsley | 1 oz | 2 oz | 4 oz | 6 oz |
Method of Preparation
1. Dredge the trout in cornmeal until coated on both sides. When oil is hot, sauté trout until golden brown or cooked through. CCP: Cook fish to 140 degrees.
2. For roasted red pepper vinaigrette, combine all ingredients in food processor until emulsified.
3. In a poaching pan or roasting pan, combine the water and vinegar and bring to a simmer. Crack the eggs separately into a cup, and slide them into the simmering liquid. Poach for 3-5 minutes; then remove with a skimmer. CCP: Hold minimally in heated water at 140 degrees.
4. Sauté mushrooms then add spinach until wilted.
5. Per one serving arrange 1 trout, one poached egg, and 4 ounces of spinach and mushrooms on plate. Garnish with roasted red pepper dressing.
Chef Notes
Low Sodium, Diabetic
Recipe Nutrition Info
Appropriate for: Regular; Low Sodium; Low Fat; Carb Controlled
Serving: 1-4 oz piece of trout, 1 poached egg with sauce
