Mustard Crusted Ruby Trout With Tomato Couscous Salad

Recipe Ingredients

1/4 cup	59ml	Dijon mustard
1 tablespoon	15ml	Minced shallots
4		Trout fillets, skin on, - cut lengthwise
		To render 8 fillets
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Flour
		Canola oil
		Garnish
1		Heirloom tomato - thinly sliced
		Couscous - see * Note
		Curry Oil - see * Note
		Basil leaves
		Tomato Salad
1 tablespoon	15ml	Reserved mustard from above
1 tablespoon	15ml	Chinese vinegar
1/4 cup	59ml	Canola oil
1 cup	62g / 2.2oz	Diced heirloom tomatoes
1 tablespoon	15ml	Basil chiffonade

Recipe Instructions

* Note: see the "Couscous", and "Curry Oil" recipes which are included in this collection.

In a bowl, combine the mustard and shallots. Reserve 1 tablespoon of mustard mixture for the tomato salad. Season the trout with salt and pepper and rub the mustard on both sides of the fillet. Flour lightly. Preheat canola oil in a nonstick saute pan and brown the trout well on both sides.

Lay a few slices of the tomatoes on each plate. Drizzle with the mustard vinaigrette from the tomato salad onto the tomato slices. In a mold fill the bottom half with couscous and top with the tomato salad. Unmold the dish in the middle of the plate. Lay the trout across the couscous and garnish with curry oil and basil leaves.

TOMATO SALAD: In a bowl, mix together the mustard, vinegar and oil. Toss with the tomatoes and add the basil.

This recipe yields 4 servings.

Source:
COOKING LIVE with guest chef Ming Tsai - From the TV FOOD NETWORK - (Show # CL-9091)

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