Trout Belinda Recipe
Ingredients
| Medium onion- 1, finely chopped | ||
| Mushrooms- 175 g/6 oz/1 1/2 cups, chopped | ||
| Butter- 50 g/2 oz/1/4 cup | ||
| Frozen leaf spinach- 1 packet (225-g/8-oz/1/2-lb), cooked | ||
| Herbs | 1 Tablespoon, chopped | |
| Grated rind of lemon- 1/2 | ||
| Grated nutmeg- a good pinch | ||
| Rainbow trout- 6, boned | ||
| Seasoned flour | ||
| Butter- 150-175 g/5-6 oz/3/4 cup | ||
| Large lemons- 2 | ||
| Sugar- a good pinch | ||
| White wine- 100 ml/4 fl oz/1/2 cup | ||
| Parsley | 2 Teaspoon, chopped | |
Directions
MAKING
1. Start by prepare a stuffing, take a bowl, and in it saute the onion and mushrooms in melted butter, later continue to add the chopped spinach, herbs, lemon rind and nutmeg
2. In the trout, spoon this mixture, then add seasoned flour over the fish, mix it nicely and fry slowly in half the butter till both sides are browned
3. Take the lemons and cut them into thin slices, reserve the juice, later fry the lemon slices on both sides in the remaining butter with a little sugar
4. In a pan, add the mixture along with white wine and lemon juice, and boil it
5.Later add parsley and pour the mixture over the trout
SERVING
6. Serve with a sauce of your choice
1. Start by prepare a stuffing, take a bowl, and in it saute the onion and mushrooms in melted butter, later continue to add the chopped spinach, herbs, lemon rind and nutmeg
2. In the trout, spoon this mixture, then add seasoned flour over the fish, mix it nicely and fry slowly in half the butter till both sides are browned
3. Take the lemons and cut them into thin slices, reserve the juice, later fry the lemon slices on both sides in the remaining butter with a little sugar
4. In a pan, add the mixture along with white wine and lemon juice, and boil it
5.Later add parsley and pour the mixture over the trout
SERVING
6. Serve with a sauce of your choice
Chef
