Recipe for Cornmeal Crusted Trout with Poached Eggs
Prep time: 45 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Trout (deboned, 5 oz raw each) | 3 lb |
6 lb | 12 lb | 18 lb |
| Cornmeal | 1 lb | 2 lb | 4 lb | 6 lb |
| Olive oil (enough for sauté, coating bottom of pan) | ||||
| Water (heated to a simmer), for eggs | 2 qt | 1 gal |
1 1/2 gal |
2 gal |
| White vinegar | 6 oz | 1 c | 1 1/4 c | 1 1/2 c |
| Safest Choice™ pasteurized shell eggs | 12 ea | 24 ea | 48 ea | 72 ea |
| Shiitake mushrooms (julienne and lightly sautéed) | 1 lb | 2 lb | 4 lb | 6 lb |
| Wilted spinach | 2 lb | 4 lb | 8 lb | 12 lb |
| Roasted red pepper dressing: | ||||
| Roasted red peppers | 10 oz | 1 1/4 lb | 2 1/2 lb | 3 3/4 lb |
| Garlic, minced | 1/2 tsp | 1 tsp | 2 tsp | 1 Tbsp |
| Fresh lime juice | 1 oz | 2 oz |
1/4 c | 3/4 c |
| Olive oil | 2 oz | 1/2 c | 1 c | 1 1/2 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.
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.
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: One 4-oz piece of trout, 1 poached egg with dressing
