Smoked trout florentine
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hot smoked lake trout |
| 1½ | cup | Spinach; cooked, drained |
| 1 | tablespoon | Butter; melted |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Nutmeg |
| 2 | tablespoons | Onion; chopped |
| 1 | tablespoon | Cooking oil |
| 3 | tablespoons | Flour |
| 1¼ | cup | Fish stock; or milk |
| 2 | tablespoons | Sherry |
| ¼ | cup | Parmesan cheese; grated |
| 3 | Eggs; hard cooked, sliced | |
| 1 | clove | Garlic; fine chopped |
| Watercress; or parsley | ||
Directions
Chop spinach, put in bottom of a greased baking dish; season with melted butter, pepper and nutmeg. Cook onion and garlic in butter til tender; blend in flour, add stock or milk and cook until thickened, stirring constantly.
Break up and mash the fish; add it and the sherry to the sauce and blend with a mixer or blender. Pour over the spinach. Sprinkle with grated cheese and bake at 350 for 20-25 min. Garnish with sliced eggs and watercress.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Submitted By JIM WELLER On 11-13-95