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Mustard Seed Crusted Trout With Ruby Chard Chick Peas And Red Onion Ragout Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasMustard Seed Crusted Trout With Ruby Chard Chick Peas And Red Onion Ragout Recipe - Cooking Index

Mustard Seed Crusted Trout With Ruby Chard Chick Peas And Red Onion Ragout

Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Trout - cut into fillets
  Salt - to taste
  Freshly-ground black pepper - to taste
1/8 cup 13g / 0.5ozWhole mustard seeds - toasted, and
  Roughly ground
1/8 cup 7.8g / 0.3ozYellow corn meal
2 tablespoons 30mlCanola oil
1 oz 28gOlive oil
1 teaspoon 5mlMinced garlic
1/2 teaspoon 2.5mlRed onion - thinly sliced (medium)
6 oz 170gRuby swiss chard
1/2 cup 118mlChick peas - soaked, cooked,
  Or use canned
1 tablespoon 15mlWhole butter
1 teaspoon 5mlRoughly-chopped fresh rosemary
1 cup 328g / 11ozMaple syrup
1 tablespoon 15mlPlain yogurt

Recipe 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 than 1/4 cup and thick in consistency. Strain. Allow the syrup to cool. Once cool, fold in the yogurt.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9358) - from the TV FOOD NETWORK

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