Trout And Eggs Recipe
A grilled trout fillet encrusted in panko, and topped with sour cream dill sauce.
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Ingredients
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Trout and Panko Crust
Sour Cream Dill Sauce
Method
Preparing the Trout
- 1
Prepare the Trout
Rinse the trout fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In three separate shallow bowls, place the all-purpose flour, beaten eggs, and panko breadcrumbs. First, dredge each trout fillet in flour, shaking off any excess. Next, dip into the beaten eggs, allowing any excess to drip off, and finally coat with panko breadcrumbs, pressing gently to adhere.
- 3
Making the Sour Cream Dill Sauce
- 4
Mix Sauce Ingredients
In a medium bowl, combine the sour cream, chopped fresh dill, lemon juice, minced garlic, salt, and black pepper. Stir until well mixed and smooth.
- 5
Chill the Sauce
Cover the sauce with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
Serving
- 6
Plate the Dish
Once the trout is grilled and the sauce is chilled, place each fillet on a plate. Top with a generous spoonful of sour cream dill sauce.
- 7
Garnish and Serve
Optionally, garnish with additional dill or lemon wedges. Serve immediately while warm.