Truites Montbardoise

Name: Truites Montbardoise (Trout stuffed with spinach and shallots)
Prep time: 20 min
Total time: 20 min
Yield: Serves 6
Cuisine: France
Ingredients: 1 bottle Aligoté or dry white burgundy; 10–12 sprigs of fresh thyme; salt and pepper; zest of 1 lemon, grated; 6 tablespoons crème fraîche or double cream; 2 cloves of garlic, chopped; 6 whole trout; grated nutmeg; 6 tablespoons fresh breadcrumbs; 8 shallots, chopped finely; 175 g (6 oz) unsalted butter, plus extra for greasing; 6 tablespoons chopped parsley; 750 g (1½ lb) fresh or frozen and thawed leaf spinach

Trout stuffed with spinach and shallots

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

Europe
France
Fish course
Pescatarian
Mediterranean

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