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Fish & Seaf
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Fresh Trout Florentine
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Fresh Trout Florentine
Category:
Fish & Seaf
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
139
Rating:
(
3.0
) by
1
users
Ingredients:
1 tsp Safflower oil
1/4 cup Minced green onions, incl top
1 tsp Olive oil
1/4 cup Dry sherry
2 cup Chopped spinach
1/4 cup Pine nuts
1 1/4 cup Whole-wheat bread crumbs
4 tbsp Nonfat milk
1/4 tsp Lemon juice
2 1/2 lb Fresh trout (about 4 fish) cleaned
1 cup White wine
1/4 tsp Pepper
2 tsp Unsalted butter
Instructions:
Recipe by: the California Culinary Academy Preparation Time: 0:35 1.
Preheat oven to 350 degrees F. Lightly coat a 9- by 12-inch baking
pan with safflower oil.
2. In a medium skillet over medium-high heat, saute green onion in
olive oil and sherry until soft. Add chopped spinach and pine nuts,
and cook until spinach has wilted (2 minutes). Remove from heat. Add
bread crumbs, milk, and lemon juice and mix well.
3. Wash and pat trout dry, inside and out. Stuff cavity of each trout
with one fourth of the spinach mixture. Cut 4 sheets of parchment and
place 1 trout on each. Set aside.
4. In the same skillet combine wine, pepper, and butter. Bring to a
boil over high heat, and cook until alcohol has evaporated (2
minutes). Pour equal amounts of wine mixture over trout and seal
parchment packets. Place packets on prepared baking sheets and bake
for
12 minutes. Serve hot.
Rate this recipe:
1
2
3
4
5
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