Stuffed Trout Fillet With Spinach

Stuffed Trout With Spinach

A OLD SCHOOL CLASSIC WITH A TWIST THE FLORENTINE BUT I REPLACED THE FLOUNDER WITH TROUT AND ADDED A FEW NEW INGREDIENTS TO MAKE IT UPDATED TRY AND ENJOY.
A OLD SCHOOL CLASSIC WITH A TWIST THE FLORENTINE BUT I REPLACED THE FLOUNDER WITH TROUT AND ADDED A FEW NEW INGREDIENTS TO MAKE IT UPDATED TRY AND ENJOY. | Source

Stuff Trout Fillet With Spinach

I remember growing up as a child my mother making flounder florentine for our family, I must say I thought it was just away to for her to keep them vegetables in us that she wanted us to eat either way when she made the fish florentine it was so good that we really forgot about the veggies anyway.

So today I want to share with you my version of the old classic it's really the same but I have made a few changes to update it a little bit.

Stuffed Trout With Spinach

Ingredients

4-4 ounce pieces of silver trout fillets

4 tablespoons of extra virgin olive oil

2 green onions finely chopped

1-12 ounce package of chopped frozen spinach

1 teaspoon of granulated garlic

1 teaspoon of sea salt

1 teaspoon of ground black pepper

1 teaspoon of Italian herb seasoning

1/3 cup of white cooking wine

1/3 cup of chicken broth

2 tablespoon of unsalted butter

1/2 cup of parmesan cheese

Method

To begin with take out your spinach pace it in a strainer and push all the water out of the spinach to get it as dry as you can, then pre-heat your oven to 350 degrees.

Using 1 tablespoon of the olive oil and a paper towel lightly grease a nonstick cooking dish.

To make the spinach mixture.

Using a medium heat setting add your skillet then add 2 tablespoons of the olive oil and then add your onions cook until tender then add the spinach, wine, chicken broth and the butter and let this cook on low heat so the flavors can mesh together add half each of the sea salt, garlic and the black pepper let the spinach mixture cook on low for another 2 minutes then remove from skillet place in a bowl add the parmesan mix well the let it set until it's cool enough to handle with you hands.

Now it's time to put the trout and spinach together.

Grab out your trout fillets place then on your cooking board and rub each one with the remaining olive oil tn season each piece with the remaining sea salt, garlic and black pepper.

Grab your spinach mixture using a tablespoon scoop out the mixture place in the center of the fillet then roll the fillet over the spinach until you get to the other end then place in the baking dish each one until you finish them all turn your oven down to 300 degrees and bake them for 30 minutes or until the fillets flakes with a fork remove from the baking dish serve and enjoy with your favorite side dish.


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