Brennan'S Eggs St. Charles - cooking recipe

Ingredients

For the Hollandaise sauce
4 egg yolks
3 tablespoons lemon juice
1/4 teaspoon cayenne pepper
1 cup butter, melted
4 trout fillets (or any other white-fleshed fish)
1 1/4 cups milk
1 1/2 cups flour
1 teaspoon salt
1/4 teaspoon pepper
vegetable oil, for sauteeing
16 eggs, poached

Preparation

For the Hollandaise sauce: Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
To serve, heat sauce slowly in top of double boiler over hot water.
Combine flour, salt and pepper together.
For the fish: soak the fillets in milk for five minutes.
While the fish is soaking, heat the skillet to 375F and add a little oil.
Remove fish from milk; roll in the flour mixture.
Sautee the fish until golden brown and crispy, about five minutes.
Remove from the pan and drain on paper towels.
To serve, place a piece of cooked fish on each plate (it's very nice if they have been warmed in the oven) and top with two cooked eggs.
Cover evenly with warm Hollandaise sauce and serve.