Truites Montbardoise

Trout stuffed with spinach and shallots

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      20 min

Appears in
The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

When you are cleaning the trout, make as small a slit in the stomach as possible, so a handy pocket is left for the stuffing.

Ingredients

  • 750 g ( lb) fresh or frozen and thawed leaf spinach
  • 175 g (6

Method

To make the stuffing, tear the stems from the fresh spinach, wash the leaves thoroughly in several changes of cold water and drain them. Pack the spinach in a saucepan, add 1.5 cm (½ inch) of water and cov