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.