Yield: 4 Servings
|1 teaspoon||Safflower oil|
|¼ cup||Minced green onions;incl top|
|1 teaspoon||Olive oil|
|¼ cup||Dry sherry|
|2 cups||Chopped spinach|
|¼ cup||Pine nuts|
|1¼ cup||Whole-wheat bread crumbs|
|4 tablespoons||Nonfat milk|
|¼ teaspoon||Lemon juice|
|2½ pounds||Fresh trout (about 4 fish) cleaned|
|1 cup||White wine|
|2 teaspoons||Unsalted butter|
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.