Ingredients
- 4 trout (boneless skinless)
- 2 bunches baby spinach washed
- 1 salt and pepper
- 1 with a spatula
- 95 gr bread crumbs (fresh white)
- 30 ml dijon mustard
- 16 ml olive oil
- 6 gr butter (unsalted)
- 3 gr chervil (chopped)
- 3 gr chives (chopped)
- 2 gr tarragon (chopped)
- 2 gr thyme (chopped)
- 1 gr flat parsley (chopped)
- 1 gr 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.
