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
, far more straightforward and delicious than steaming.
For the original recipe see Rainbow
Trout Fillets with Spinach and Mushroom sauce
more recipes and information on British Rainbow Trout see www.britishtrout.co.uk
call 01683 220509 text