4 brown rainbow trout - filleted and skinned to make 8 fillets
For the Spinach and Mushroom Sauce:
6 tbsp unsalted butter
225 gm field or horse mushrooms - chopped
300 ml frozen chopped spinach
300 ml chicken stock - boiling
2 tsp cornflour
150 ml creme fraiche
salt and freshly ground black pepper to taste
To make the sauce: Melt 4 tbsp of butter in a frying pan and fry the onion until soft. Add the mushrooms and cook until the juices begin to run. Add the stock and the spinach and cook until the spinach has completely thawed.
Blend the cornflour with 15 ml of cold water and stir into the mushroom mixture. Simmer gently to thicken.
Liquidize the sauce until smooth, add the creme fraiche and season to taste with salt and pepper and pinch of nutmeg. Turn into a serving jug and keep warm.
Melt the remaining butter in a large non-stick frying pan. Season the trout and cook for 6 minutes, turning once. Serve with new potatoes and young carrots with the sauce either poured over or served separately.
Cook' s Tip: Spinach and mushroom sauce is also good with fillets of cod, haddock and sole.
From: Cooking with Mushrooms - Steven Wheeler
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