From: email@example.com (Edward J. Branley) (COLLECTION) Date: Mon, 5 Jun 1995 04:37:44 GMT I posted a full review of our recent trip to Brennans restaurant here in New Orleans to rec.food.restaurants, and thought Id share the recipes here. In a shallow bowl, beat the egg with the milk. Season the trout with salt and pepper, then dredge the fillets in flour. Dip the fish in the egg wash and coat with corn flour. Heat the oil or butter in a large skillet, then fry the fish all over moderately high heat until crisp, about 4 to 5 minutes a side; blot on paper towels. Divide the fried trout between four serving plates and top each fillet with a poached egg. Spoon hollandaise over the eggs and serve. Serves 4. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 475.2mg||146 %|
|Sodium 551.5mg||19 %|
|Potassium 175.3mg||5 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 24.9g|
|Protein 15.8g||23 %|
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Calories per serving: 270
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