PAN-FRIED WALLEYE AND SPINACH MUSTARD CREAM
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Recipe By :
Serving Size : 2
Categories : main meals
Amount Measure Ingredient -- Preparation Method
2 8 ounce fillets
1/2 cup all- purpose flour
1/2 tablespoon paprika
salt and pepper
2 cups spinach fresh -- chopped
1 carrot -- sliced thin (match sticks)
1/2 red onion -- sliced thin
1 tablespoon mustard
1/2 cup heavy cream
1/4 cup salad oil
Combine flour, salt, pepper and paprika in a bowl.
Lightly dredge fish in the flour mix and shake off excess.
Place oil in a hot saute pan and add half of the carrot sticks.
Fry in the oil until crispy, remove and set aside. Place fish meat side
down first, cook until golden brown. Then turn over and finish.
Add remaining carrot and onion,cook until onions are clear. Strain
excess oil from pan and add spinach, cook one minute.
Then remove from the pan.
Add the cream and mustard, mix well and let reduce by half. Season with
salt and pepper to taste.
Description: "try something new"
Per Serving (excluding unknown items): 487 Calories; 50g Fat (89.7%
calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber;
82mg Cholesterol; 131mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 10 Fat; 0 Other Carbohydrates.
NOTES : if using frozen fish make sure to thaw completley and pad dry
removing excess water.