WITH SPINACH & MUSHROOM SAUCE
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.
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.
above is the original recipe.
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
call 01683 220509 text
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