Ingredients Jump to Instructions ↓

  1. 4 Trout - cut into fillets

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1/8 cup 13g / 1/2oz Whole mustard seeds - toasted, and Roughly ground

  5. 1/8 cup 7.8g / 1/3oz Yellow corn meal

  6. 2 tablespoons 30ml Canola oil

  7. 1 oz 28g Olive oil

  8. 1 teaspoon 5ml Minced garlic

  9. 1/2 teaspoon 2 1/2ml Red onion - thinly sliced (medium)

  10. 6 oz 170g Ruby swiss chard

  11. 1/2 cup 118ml Chick peas - soaked, cooked,

  12. 1 tablespoon 15ml Whole butter

  13. 1 teaspoon 5ml Roughly-chopped fresh rosemary

  14. 1 cup 328g / 11oz Maple syrup

  15. 1 tablespoon 15ml Plain yogurt

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Add the rosemary to the maple syrup and cook over medium-high heat to reduce it to little less than 1/4 cup and thick in consistency. Strain. Allow the syrup to cool. Once cool, fold in the yogurt.

  4. This recipe yields 4 servings.


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