| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Cklive08 |
4 |
servings |
INGREDIENTS
| 4 |
|
Boneless; skinless trout, cut in half, |
|
|
And seasoned with salt and pepper |
| 2 |
tb |
Dijon mustard |
| 3/4 |
c |
Fresh white bread crumbs or Japanese |
|
|
Wheat crumbs; (Panko) |
| 1 |
ts |
Chopped chervil |
| 1 |
ts |
Chopped tarragon |
| 1 |
ts |
Chopped thyme |
| 1 |
ts |
Chopped flat parsley |
| 1 |
ts |
Chopped chives |
| 2 |
ts |
Unsalted butter |
| 2 |
|
Garlic cloves; peeled, and |
|
|
Sliced paper thin |
| 1/8 |
ts |
Red chili flakes |
| 1 |
tb |
Olive oil |
| 2 |
bn |
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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