Salmon Benedict

    It’s a fairly simple process. For each serving you’ll need a salmon trout (pink fleshed trout) fillet. Sprinkle with lemon juice and pepper and let stand for thirty minutes. Coat lightly in a seasoned mixture that’s one part cornmeal to two parts fine bread crumbs and set aside, preferably in the refrigerator for several hours or overnight.

    When you’re ready to serve, brown the fillets in a 50/50 mixture of butter and canola oil till golden.

    Now you’re ready to start assembling. In the centre of your plate, place the trout fillet and set two poached eggs on top (my preference is for runny yolks). Generously douse with hollandaise, sprinkle with fresh ground black pepper and garnish with a lemon wedge.

    Serve it to your guests accompanied by some fresh crusty bread and prepare to be showered in compliments. This is truly a great eating experience!!!

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