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November-10th,2008, 03:59 PM
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Rainbow Trout and Fried Green Tomatoes
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 read more Click Here for Full Recipe and to Watch the Video! 
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