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Les Truites aux Épinards à La Limousine
Trout on a bed of spinach
- Serves
4
- Difficulty
Easy
Published 1991
Not all green vegetables blend well with fish but sorrel and spinach are both excellent partners largely because of their acidity.
Ingredients
1 kg 2¼ lb 125 g 4
Method
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,
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