Mustard and Herb-Crusted Trout
Mustard and Herb-Crusted Trout
Cooking Light, DECEMBER 2003
Meh. This was okay. It didn’t get crispy enough to suite me. I don’t think I like the combination of mustard and fish. I may try it next time with some mayo or something like that. I did, however, like the taste of the tarragon with the fish. That’s an interesting flavor I’ve never tried before.
Knife
Measuring cups and spoons
Cutting board
Cookie sheet (we used the toaster oven)
Mini Cuisinart (just cause I have one and can use it to mince much faster)
