Herb Crusted Trout With Garlic Chili Spinach
Ingredients
4 trout
30 ml dijon mustard
95 gr bread crumbs
3 gr chervil
2 gr tarragon
2 gr thyme
1 gr flat parsley
3 gr chives
6 gr butter
2 slices garlic
1 gr chili flakes
16 ml olive oil
2 bunches baby spinach washed
1 salt and pepper
1 with a spatula
Instructions
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 ex cess water.