RECIPE
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Rainbow Trout Fillets with Spinach and Mushroom sauce
(taken from '50 Classic Trout Recipes' by Jane Bamforth)Skinned trout fillets are a cook's ideal ingredient. They cook quickly and taste delicious, especially when served with a rich spinach and mushroom sauce.
Serves 4:
INGREDIENTS
75g butter
1/4 medium onion, chopped
225g mushrooms, chopped
300ml hot chicken stock
225g chopped cooked spinach (though could use frozen)
10ml corn flour
150ml creme fraiche
8 trout fillets
a pinch of nutmeg
salt & pepper
1. To make the sauce, melt 50g of the butter in a frying pan or wok and fry the onion until soft. Add the mushrooms & cook until the juices begin to run, stirring occasionally with a wooden spoon.
2. Pour the hot stock into the pan, then stir in the spinach and cook, stirring from time to time.
3. Mix the corn flour to a paste with the water. Stir into the mushroom mixture. Simmer gently, stirring often, until the sauce thickens.
4. Scrape the sauce into a blender or food processor and process until smooth. Add the creme fraiche, nutmeg and salt and pepper. Pour into a serving sauceboat and keep warm.
5. Melt the remaining butter in a large frying pan. Season the trout fillets with salt & pepper and cook for 6 minutes, turning once, until just cooked through. Serve with new potatoes and baby carrots. The sauce can be poured over the trout fillets or served separately.
PRINT FRIENDLY VERSION
Shown above is the original recipe.
Visit Take Two Trout to see our version and how it turned out when we cooked it as part of '52 Rainbow Trout Recipes in 52 Weeks'.
Full details on www.troutblog.co.uk
For more recipes and information on British Rainbow Trout see www.britishtrout.co.uk
email shara@moffatwaterfoods.com call 01683 220509 text 07968 030043
