| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Gma5 | 1 | servings | |
INGREDIENTS
| 12 | Pieces Ruby Red Trout Filet; Diamond cut 3 1/2 | |
| ; ounces each | ||
| Dijon Mustard | ||
| Herb Breadcrumbs | ||
| Garlic Mashed Potatoes | ||
| 3/4 | c | Sliced cremini mushrooms |
| 3/4 | c | Red and gold tear tomatoes |
| 1/3 | c | Scallions; thin bias cut |
| 3 | c | Lemon chicken broth |
| 3/4 | c | Softened whole butter |
| 2 | ts | Sage; chopped |
| 1 | qt | Cooked red new potatoes |
| 1 | c | Garlic cream |
| Salt & pepper | ||
| 1 | c | Cream |
| 2 | ts | Chopped garlic |
| 1/4 | c | Whole butter |
| 1/4 | ts | Nutmeg |
| 1 | Loaf white bread; crust trimmed | |
| 1 | c | Parsley; chopped |
| 1/2 | c | Basil leaves; chopped |
| 1/3 | c | Chives; chopped |
INSTRUCTIONS
MILD GARLIC MASHED POTATOES GARLIC CREAM HERB BREADCRUMBS Mild Garlic Mashed Potatoes: Place the potatoes in a mixer with the paddle attachment and beat until smooth. Add cream and seasonings. Blend well. Remove and keep hot for service. Garlic cream: Combine all ingredients and bring to a boil. Remove and keep warm. Herb Breadcrumbs: ~combine all ingredients Method: ~ season trout ~ brush meat with mustard ~ coat with herb breadcrumb ~ cook meat side down on a griddle in cannola oil ~ in a small sauce pot saute the mushrooms, scallions, and tomatoes ~ deglaze with lemon chicken broth ~ add soften butter and sage ~ reduce down to sauce consistency ~ adjust seasonings Copyright 1996 George Mahaffey Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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