Description
Very tasty and tender fish in a creamy spinach sauce.
Ingredients
-
Trout
400 g
-
Spinach
1 pack
-
Shallots
1 piece
-
Dry white wine
50 g
-
Vermouth
1 Tbsp
-
Cream
100 g
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Corn flour
2 tsp
-
Mustard
1 Tbsp
-
Olive oil
2 Tbsp
-
Maple syrup
2 tsp
-
Spices
-
Lemon
-
Butter
10 g
Cooking
A mixture of mustard, olive oil, salt, pepper and maple syrup marinate trout.
Put in a fireproof dish, top with 2 slices of lemon and bake in a preheated 220°C oven or on the grill 10-15 minutes.
Make the sauce: wash the spinach, Pat dry, peel the onions, finely chop.
In butter fry the onion.
Add the vermouth and white wine and simmer until the liquid has evaporated.
Add the spinach, salt, pepper, add the cornmeal and simmer, stirring, until the spinach will not boiled.
Add the cream, will paricipate.
And served with baked trout (sauce can be made with sorrel, just add it at the end of the fire).
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