Ingredients

• 2 eggs
• 5 tbsp clarified butter
• plain flour
• to coat
• 2 sea trout fillets
• skin on
• 55g/2oz fresh breadcrumbs
• 2 bananas
• 2 lemons
• 1 juiced
• 1 thinly sliced
• 55g/2oz butter
• 2 egg yolks
• 2 tomatoes
• thinly sliced
• salt and white pepper

Directions

• Preheat the grill to warm. In a shallow dish
• whisk the eggs with 2 tbsp of the clarified butter.
• Put a good handful of flour on a plate and season lightly with white pepper and salt.
• Take the sea trout fillets and coat them with the seasoned flour
• then dip them in the egg mixture and finally toss them in breadcrumbs until they are completely covered.
• Heat a frying pan until very hot then add 2 tbsp of the clarified butter. Place the breaded fillets in the pan
• skin side up for 2 minutes. Turn the fillets over and cook for a further 3 minutes
• or until golden brown. Leave the pan on the heat
• transfer fillets to a heat-resistant plate
• skin side down and place under the grill for 5 minutes.
• Halve the bananas
• lengthways. Add the remaining clarified butter to the hot pan and place the banana halves in the pan for 5 minutes
• turning occassionally to stop them burning.
• In a heatproof bowl sitting over a pan of hot water
• whisk the lemon juice
• butter and egg yolks to a creamy sauce. Season with salt and pepper to taste.
• Take the fillets from under the grill and place tomato and lemon slices over the flesh side
• alternately and overlapping so they cover most of the fish. Turn the grill up to full and cook the fillets for a further minute.
• Serve the trout and bananas together on a plate
• covered with sauce.