Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Whole Trout; cut into fillets |
| \N \N | Salt and pepper to taste |
| ⅛ cup | Whole Mustard Seeds; toasted and roughly |
| \N \N | ; ground |
| ⅛ cup | Yellow corn meal |
| 2 tablespoons | Canola oil |
| 1 ounce | Olive oil |
| 1 teaspoon | Minced garlic |
| ½ medium | Red onion; thinly sliced |
| 6 ounces | Ruby swiss chard |
| ½ cup | Chick peas; soaked and cooked |
| \N \N | ; or canned |
| \N \N | Salt and pepper to taste |
| 1 tablespoon | Whole butter |
| 1 teaspoon | Roughly chopped fresh rosemary |
| 1 cup | Maple syrup |
| 1 tablespoon | Plain yogurt |
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 the ¼ cup and thick in consistency. Strain.
Allow the syrup to cool. Once cool, fold in the yogurt.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9358 - JIM COLEMAN Converted by MM_Buster v2.0l.