Instructions: In a bowl, combine the mustard and shallots. Reserve 1 tablespoon of mustard mixture for the tomato salad. Season the trout with salt and pepper and rub the mustard on both sides of the fillet. Flour lightly. Preheat canola oil in a nonstick saute pan and brown the trout well on both sides.

Lay a few slices of the tomatoes on each plate. Drizzle with the mustard vinaigrette from the tomato salad onto the tomato slices. In a mold fill the bottom half with couscous and top with the tomato salad. Unmold the dish in the middle of the plate. Lay the trout across the couscous and garnish with curry oil and basil leaves.

TOMATO SALAD: In a bowl, mix together the mustard, vinegar and oil. Toss with the tomatoes and add the basil.

This recipe yields 4 servings.

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