Ingredients
- 4 trout (boneless skinless)
- 2 bunches baby spinach washed
- 1 salt and pepper
- 1 with a spatula
- 3/4 cups bread crumbs (fresh white)
- 2 tablespoons dijon mustard
- 1 tablespoon olive oil
- 2 teaspoons butter (unsalted)
- 1 teaspoon chervil (chopped)
- 1 teaspoon chives (chopped)
- 1 teaspoon tarragon (chopped)
- 1 teaspoon thyme (chopped)
- 1 teaspoon flat parsley (chopped)
- 1/8 teaspoon chili flakes (red)
- 2 slices garlic (cloves peeled)
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.
