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: 175 g (6 oz) unsalted butter, plus extra for greasing; 750 g (1½ lb) fresh or frozen and thawed leaf spinach; 2 cloves of garlic, chopped; 8 shallots, chopped finely; 6 tablespoons fresh breadcrumbs; grated nutmeg; 6 whole trout; 10–12 sprigs of fresh thyme; 6 tablespoons crème fraîche or double cream; zest of 1 lemon, grated; 6 tablespoons chopped parsley; 1 bottle Aligoté or dry white burgundy; salt and pepper

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