Trout Stuffed With Spinach And Mushrooms Recipe - Cooking Index
Trout Stuffed With Spinach And Mushrooms Recipe - Cooking Index
| 3 tablespoons | 45ml | Shallots - thinly sliced (large) |
| 6 tablespoons | 90ml | Butter - (3/4 stick) |
| 3 cups | 711ml | Sliced mushrooms |
| 4 cups | 160g / 5.6oz | Fresh baby spinach leaves - thinly sliced |
| 1/2 teaspoon | 2.5ml | Kosher salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| 4 | Cleaned scaled trout* - (10 oz ea) - heads and tails on | |
| 1 cup | 62g / 2.2oz | Flour |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 | Eggs - lightly beaten | |
| 1 cup | 146g / 5.1oz | Dried bread crumbs |
| 1/2 teaspoon | 2.5ml | Tarragon |
| 1/2 teaspoon | 2.5ml | Thyme |
| 1/2 teaspoon | 2.5ml | Freshly-ground white pepper |
| 1/4 cup | 36g / 1.3oz | Chopped toasted pecans |
* The restaurant uses red-fleshed trout, but it's good with any kind of trout.
Heat the oven to 375 degrees.
Cook the shallots in 2 tablespoons of the butter in a large pan over medium heat until translucent, about 3 minutes. Add the mushrooms and continue to cook another 5 to 10 minutes.
Add the spinach, kosher salt, pepper and nutmeg; continue cooking until the spinach is wilted, about 2 minutes. Transfer the mixture to a colander to drain; cool completely.
Place a small amount of filling inside the cavity of each fish. Combine the flour and salt on a flat plate, put the eggs into a shallow dish or pie pan. Combine the bread crumbs, tarragon, thyme and white pepper on another flat plate.
Dredge each stuffed trout in flour, shaking off the excess, then dip it in the eggs and then into the bread crumb mixture, pressing the crumbs onto the trout so that they will stay.
Bake the fish until it flakes with a fork, about 8 to 10 minutes.
While the fish is baking, melt the remaining 4 tablespoons butter in a small pan over low heat. Add the chopped nuts and cook the butter until it's golden brown.
To serve, place the trout on a serving platter and drizzle with the brown butter and pecan mixture. At the Wawona, this light entree is served on a bed of sauteed vegetables.
This recipe yields 4 servings.
Each serving: 624 calories; 40 grams protein; 38 grams carbohydrates; 4 grams fiber; 34 grams fat; 14 grams saturated fat; 239 mg. cholesterol; 889 mg. sodium.
Source:
The Los Angeles Times, 09-10-2003
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