Herb-crusted trout with garlic chili spinach

Yield: 4 servings

Measure Ingredient
4 \N Boneless; skinless trout, cut in half,
\N \N And seasoned with salt and pepper
2 tablespoons Dijon mustard
¾ cup Fresh white bread crumbs or Japanese
\N \N Wheat crumbs; (Panko)
1 teaspoon Chopped chervil
1 teaspoon Chopped tarragon
1 teaspoon Chopped thyme
1 teaspoon Chopped flat parsley
1 teaspoon Chopped chives
2 teaspoons Unsalted butter
2 \N Garlic cloves; peeled, and
\N \N Sliced paper thin
⅛ teaspoon Red chili flakes
1 tablespoon Olive oil
2 bunches Baby spinach; washed, dried
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

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 1½ 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.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8895 broadcast 05-30-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

12-03-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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