Les Truites aux Épinards à La Limousine

Trout on a bed of spinach

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Not all green vegetables blend well with fish but sorrel and spinach are both excellent partners largely because of their acidity.


  • 1 kg ( lb) spinach
  • 125 g (4


Wash and de-stalk the spinach and blanch it in plenty of boiling salted water for 5 minutes. Drain thoroughly, then reheat in half the butter together with seasonings and a dash of nutmeg. Spread the spinach over the bottom of a heated gratin dish and keep warm in the oven while you cook the trout.

Heat some clarified butter or oil in a large frying pan and cook the floured trout in it,