Mustard crusted trout with mild garlic mashed potatoes, mus
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Pieces Ruby Red Trout Filet; Diamond cut 3 1/2 | |
| ; ounces each | ||
| Dijon Mustard | ||
| Herb Breadcrumbs | ||
| Garlic Mashed Potatoes | ||
| ¾ | cup | Sliced cremini mushrooms |
| ¾ | cup | Red and gold tear tomatoes |
| ⅓ | cup | Scallions; thin bias cut |
| 3 | cups | Lemon chicken broth |
| ¾ | cup | Softened whole butter |
| 2 | teaspoons | Sage; chopped |
| 1 | quart | Cooked red new potatoes |
| 1 | cup | Garlic cream |
| Salt & pepper | ||
| 1 | cup | Cream |
| 2 | teaspoons | Chopped garlic |
| ¼ | cup | Whole butter |
| ¼ | teaspoon | Nutmeg |
| 1 | Loaf white bread; crust trimmed | |
| 1 | cup | Parsley; chopped |
| ½ | cup | Basil leaves; chopped |
| ⅓ | cup | Chives; chopped |
Directions
MILD GARLIC MASHED POTATOES
GARLIC CREAM
HERB BREADCRUMBS
Mild Garlic Mashed Potatoes:
Place the potatoes in a mixer with the paddle attachment and beat until smooth. Add cream and seasonings. Blend well. Remove and keep hot for service.
Garlic cream:
Combine all ingredients and bring to a boil. Remove and keep warm.
Herb Breadcrumbs:
~combine all ingredients
Method:
~ season trout
~ brush meat with mustard
~ coat with herb breadcrumb
~ cook meat side down on a griddle in cannola oil ~ in a small sauce pot saute the mushrooms, scallions, and tomatoes ~ deglaze with lemon chicken broth ~ add soften butter and sage
~ reduce down to sauce consistency ~ adjust seasonings
Copyright 1996 George Mahaffey
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.