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Rub the salt and pepper into the trout. Combine the RAW eggs and milk. Dip fillets into egg/milk mixture, then cover with breadcrumbs. Heat oil to medium heat, using just enough oil to keep the fillets from sticking to the pan. Combine the butter, hard cooked eggs, parsley and pimiento, mixing into a soft paste. Keep warm. Cook the trout on the grill for about 5 minutes on each side, until a nice golden brown color. Put the trout onto the plates, spread the warm butter/egg paste over the fillets. If desired, place lemon slices on top.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Soviet food history through family memoir — borscht to black market
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes