Baked Rainbow Trout Fillets with Spinach and Mushroom sauce

How it turned out when we tried...

We couldn't resist doctoring the original recipe by replacing butter with olive oil, swapping crème fraiche for a tiny amount of Greek yoghurt and not bothering with any flour as the mushrooms thickened the sauce all on their own.

We tripled the amount of onions & pepper, added garlic (always) and used buckets of spinach – three massive bags between four of us. We also baked the rainbow trout rather than frying, placing it on a bed of onions and ginger and covering with tin foil to prevent it drying out..

Fresh spinach baked with garlic in the aga
, far more straightforward and delicious than steaming.

For the original recipe see Rainbow Trout Fillets with Spinach and Mushroom sauce

For more recipes and information on British Rainbow Trout see www.britishtrout.co.uk

email shara@moffatwaterfoods.com call 01683 220509 text 07968 030043

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