YIELD: 12 SERVINGS
INGREDIENTS
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3 cups finely chopped roasted and shelled pistachio nuts
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1/2 cup chopped cilantro
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to taste, salt and black pepper
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12 8-oz. Butterfly Style Boneless Rainbow Trout Fillets
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1/4 cup fresh lime juice
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as needed, flour
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4 eggs, lightly beaten
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3/4 cup clarified butter
Cilantro Citrus Hollandaise (2 Cups)
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4 egg yolks
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2 Tbsp. lime juice
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2 Tbsp. orange juice
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2 Tbsp. grapefruit juice
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1 1/2 cups clarified butter
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1/4 cup chopped cilantro
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to taste, salt and pepper
INSTRUCTIONS
Stir together pistachio nuts and 1/2 cup cilantro. Add salt (adjust amount based on salt content of nuts) and pepper. Reserve.
Per order: Sprinkle 1 fillet with 1 tsp. lime juice; dredge in flour. Dip in egg; coat with reserved pistachio mixture. Place on a hot lightly oiled griddle or sauté pan, flesh side down. Drizzle with 1 Tbsp. butter. Sauté until just done, about 2 minutes per side. Split butterfly fillet; overlap on plate. Ladle 1 oz. Hollandaise sauce over fillets.
For Cilantro Citrus Hollandaise: Whisk together 4 egg yolks and 2 Tbsp. each lime, orange and grapefruit juice. Whisk over a bain maire until sauce is light and fluffy. Away from heat, slowly whisk in 11/2 cups clarified butter. Season with 1/4 cup chopped cilantro and salt and pepper to taste. Keep warm.