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

Recipe Ingredients

4		Trout - cut into fillets
		Salt - to taste
		Freshly-ground black pepper - to taste
1/8 cup	13g / 0.5oz	Whole mustard seeds - toasted, and
		Roughly ground
1/8 cup	7.8g / 0.3oz	Yellow corn meal
2 tablespoons	30ml	Canola oil
1 oz	28g	Olive oil
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Red onion - thinly sliced (medium)
6 oz	170g	Ruby swiss chard
1/2 cup	118ml	Chick peas - soaked, cooked,
		Or use canned
1 tablespoon	15ml	Whole butter
1 teaspoon	5ml	Roughly-chopped fresh rosemary
1 cup	328g / 11oz	Maple syrup
1 tablespoon	15ml	Plain 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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