| 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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