| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Swiss |
Dujour02 |
1 |
servings |
INGREDIENTS
| 4 |
|
Whole Trout; cut into fillets |
|
|
Salt and pepper to taste |
| 1/8 |
c |
Whole Mustard Seeds; toasted and roughly |
|
|
; ground |
| 1/8 |
c |
Yellow corn meal |
| 2 |
tb |
Canola oil |
| 1 |
oz |
Olive oil |
| 1 |
ts |
Minced garlic |
| 1/2 |
md |
Red onion; thinly sliced |
| 6 |
oz |
Ruby swiss chard |
| 1/2 |
c |
Chick peas; soaked and cooked |
|
|
; or canned |
|
|
Salt and pepper to taste |
| 1 |
tb |
Whole butter |
| 1 |
ts |
Roughly chopped fresh rosemary |
| 1 |
c |
Maple syrup |
| 1 |
tb |
Plain yogurt |
INSTRUCTIONS
Season the trout fillets with salt and pepper and combine the mustard seeds
with the yellow cornmeal and lightly coat the trout fillets with the
mustard crust. In a non-stick saute pan add the oil and saute over medium
high heat until done.
Heat the olive oil in a large sauce pan, add the garlic and saute for
approximately 1 minute. Add the red onion and saute until translucent. Add
the ruby chard with the chick peas and cook until the chard is wilted.
Season with salt and pepper. Stir in the whole butter until melted.
Add the rosemary to the maple syrup and cook over medium high heat to
reduce it to little less the 1/4 cup and thick in consistency. Strain.
Allow the syrup to cool. Once cool, fold in the yogurt.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9358 - JIM COLEMAN
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”