| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Cklive08 | 4 | Servings | |
INGREDIENTS
| 4 | Boneless, skinless trout | |
| cut in half | ||
| And seasoned with salt and | ||
| pepper | ||
| 2 | T | Dijon mustard |
| 3/4 | c | Fresh white bread crumbs or |
| Japanese | ||
| Wheat crumbs, Panko | ||
| 1 | t | Chopped chervil |
| 1 | t | Chopped tarragon |
| 1 | t | Chopped thyme |
| 1 | t | Chopped flat parsley |
| 1 | t | Chopped chives |
| 2 | t | Unsalted butter |
| 2 | Garlic cloves, peeled and | |
| Sliced paper thin | ||
| 1/8 | t | Red chili flakes |
| 1 | T | Olive oil |
| 2 | Baby spinach, washed dried | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
With a spatula, gently coat the trout fillets evenly with mustard. In a small bowl combine the bread crumbs and all the herbs together. Dredge the fish in crumb mixture. In a large skillet at medium heat melt the butter, stir occasionally for 2 to 3 minutes or until the butter turns light brown. Add the fish to the pan and cook approximately 1 1/2 minutes on each side and remove to a plate, keep warm. In a clean large skillet at high heat saute the garlic and chili flakes in the oil, do not burn the garlic, then quickly add the spinach and toss around to prevent the garlic from burning. Cook only until wilted, season and remove to a towel to absorb excess water. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8895 broadcast 05-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 12-03-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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