*Over 38,000 searchable recipes available*

HOME • About us • Contact us • Visit AllQue.com
Thursday, March 28, 2024 7:11 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Fish & Seaf » Fresh Trout Florentine
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Fresh Trout Florentine
  Category: Fish & Seaf
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 139
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:  
Other Fish & Seaf recipes you might be interested
Featured Recipe
» Amaranth Rye Sticks
Category: Breads
Hits: 334
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
Powered By savvybearcat.com