In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Matt Eoff from Restaurant at Convict Lake prepares rainbow trout.

Rainbow trout, pinion nut-panko crusted, pan seared with fried green tomatoes, watercress, Parmesano Reggiano and roast tomato- garlic- basil coulis.

Click here for Chef Matt Eoff's Profile

Ingredients:

1 lg trout filet
4 oz pinion nuts
1 cup panko flour
1 lg green tomato

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