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BAKED TROUT FLORENTINE
March 8, 2024
Baked trout Florentine. Seasonal spinach goes so well with trout fillets in this Baked trout Florentine recipe and both are full of health benefits.
Serves: 4
Prep time: 5 minutes
Cooking time: 10 minutes
Skill level: Easy
Recipe courtesy British Trout Association
Preheat the oven to 180C Fan.
Ingredients
- 4 British trout fillets
- 300g button mushrooms, sliced
- 2 shallots, finely sliced
- 500ml chicken stock
- 350ml whipping cream
- 175ml white wine
- 100g baby spinach
- 1 tbsp of lemon juice
- 2 knobs of butter
- Salt and pepper
Method
- Lightly grease a baking sheet with a knob of butter and lay the trout fillets on skin side down.
- Season with salt and pepper and bake for 10 minutes.
Meanwhile make the Florentine sauce:
- Gently fry the shallots and mushrooms in a knob of butter.
- Add the white wine and chicken stock and boil until reduced by about two thirds.
- Pour in the cream and bring to the boil, reduce to a simmer until the sauce is creamy in consistency.
- Remove from the heat, add the spinach and allow to wilt in the heat of the sauce.
- Finally add the lemon juice and season to taste with salt and pepper.
- Divide the trout and sauce between four plates and serve.
