Bonefish Grill Pistachio Parmesan Crusted Trout
Lemon Butter Sauce
2/3 cup white wine
1/4 cup lemon juice
3/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon sugar
1 pound unsalted butter, cut into pieces
For the Trout
2 cups Italian breadcrumbs
1/2 cup Parmesan cheese
1/2 cup crushed pistachio nuts
1/2 cup pasteurized eggs
1/2 cup buttermilk
7 butterflied trout
1 1/2 ounces butter or more for sauteeing
2 artichoke hearts, quartered and sauteed in butter and wine per serving
Julienned fresh basil for garnish
Lemon Butter Sauce: Combine white wine and lemon juice in a saucepan. Let simmer until reduced in volume by half. Add heavy cream and let simmer until thick but not brown. Add salt, white pepper and sugar.Whisk in 1 pound of cold butter pieces slowly over low to medium heat.
To Make the Trout: Combine breadcrumbs, Parmesan and pistachio nuts. Pour into shallow plate. In a shallow pan, mix eggs and buttermilk. Lay trout meat, flesh side down, into the wet mixture, then press into the breadcrumb mixture.In a saute pan heat butter in pan, when hot add trout breading side down. Drop trout away from you to prevent splashing yourself with hot butter. Shake pan so the breading does not stick to the pan. Cook on breading side down for about 2 minutes. Flip and finish cooking in a 350 F oven for about 5 minutes depending on the thickness of the trout.
To Serve: Place artichoke hearts and basil on the trout and drizzle with lemon butter sauce.