Ingredients

4 ruby trout fillets with skin intact, 1/2 lb each (see note above) 1/2 teaspoon salt 1/4 teaspoon freshly cracked pepper 1/4 cup  Dijon mustard 2 cups fresh bread crumbs 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh chives 1/4 cup all-purpose  flour 6 tablespoons vegetable oil For Sauce: 5 tablespoons unsalted butter, cut into pieces 1/3 cup) diced fresh mushrooms 3 tablespoons thinly sliced green  onions 3 tablespoons seeded and diced tomato 1 tablespoon fresh lemon juice 1 1/2 teaspoons finely chopped fresh sage 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper 2/3 cup chicken stock, heated

Description

Mustard-Crusted Trout With Lemon-Sage Sauce, Recipe

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