Baked Trout With Spinach-Butter Sauce
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
39
Spice
50
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Put the cream into a saucepan and simmer on low heat until reduced to about 3 tablespoons
2
Then, on a very low heat, whisk in the butter bit by bit as though you were making a hollandaise sauce
3
Stir in the spinach
4
When the fish is cooked, open the parcels and use some of the delicious juices to thin the sauce
5
Put the two parcels on a hot serving dish and bring to the table
6
Skin the fish and lift the juicy pink flesh onto hot plates
7
Spoon the spinach-butter sauce over the fish and eat immediately
8
Preheat the oven to 375° F
9
Clean the trout and wash well, making sure to remove the line of blood from the inside near the backbone
10
Dry with paper towels and season inside and out with salt and freshly ground pepper
11
Put a lump of butter and a sprig of fennel into the center of each trout
12
Take a large sheet of aluminum foil and smear a little butter on the center
13
Put the trout onto the buttered bit and fold over the edges into a papillote shape
14
Seal well to ensure that none of the juices can escape
15
Repeat with the other trout
16
Put the two foil parcels on a baking sheet, making sure they are not touching
17
Bake in the preheated oven for about 30 minutes
18
Meanwhile, make the spinach-butter sauce
19
Remove any large stems from the spinach and wash well
20
Cook in 2 1/2 cups salted boiling water for 4–5 minutes or until just soft and tender
21
Drain, pressing out every last drop of water, then mince the spinach
22
Put the cream into a saucepan and simmer on low heat until reduced to about 3 tablespoons
23
Then, on a very low heat, whisk in the butter bit by bit as though you were making a hollandaise sauce
24
Stir in the spinach
25
When the fish is cooked, open the parcels and use some of the delicious juices to thin the sauce
26
Put the two parcels on a hot serving dish and bring to the table
27
Skin the fish and lift the juicy pink flesh onto hot plates
28
Spoon the spinach-butter sauce over the fish and eat immediately
29
Preheat the oven to 375° F
30
Clean the trout and wash well, making sure to remove the line of blood from the inside near the backbone
31
Dry with paper towels and season inside and out with salt and freshly ground pepper
32
Put a lump of butter and a sprig of fennel into the center of each trout
33
Take a large sheet of aluminum foil and smear a little butter on the center
34
Put the trout onto the buttered bit and fold over the edges into a papillote shape
35
Seal well to ensure that none of the juices can escape
36
Repeat with the other trout
37
Put the two foil parcels on a baking sheet, making sure they are not touching
38
Bake in the preheated oven for about 30 minutes
39
Meanwhile, make the spinach-butter sauce
40
Remove any large stems from the spinach and wash well
41
Cook in 2 1/2 cups salted boiling water for 4–5 minutes or until just soft and tender
42
Drain, pressing out every last drop of water, then mince the spinach