Herb-Crusted Trout With Garlic Chili Spinach

Recipe Ingredients

4		Boneless, skinless trout - cut in half,
		And seasoned with salt and pepper
2 tablespoons	30ml	Dijon mustard
3/4 cup	109g / 3.8oz	Fresh white bread crumbs or Japanese
		Wheat crumbs (Panko)
1 teaspoon	5ml	Chopped chervil
1 teaspoon	5ml	Chopped tarragon
1 teaspoon	5ml	Chopped thyme
1 teaspoon	5ml	Chopped flat parsley
1 teaspoon	5ml	Chopped chives
2 teaspoons	10ml	Unsalted butter
2		Garlic cloves - peeled, and
		Sliced paper thin
1/8 teaspoon	0.6ml	Red chili flakes
1 tablespoon	15ml	Olive oil
2		Baby spinach - washed, dried
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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.

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

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