| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Trout boneless, skinless, 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 |
|
Cloves garlic peeled and sliced paper thin |
| 1/8 |
ts |
Red chili flakes |
| 1 |
tb |
Olive oil |
| 2 |
bn |
Baby spinach, washed and dried |
|
|
Salt and pepper |
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
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 ex cess water.
Yield: 4 servings
Recipe by: Cooking Live Show #8895 Posted to MC-Recipe Digest V1 #629 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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