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.

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