Smoked Trout Florentine Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Hot smoked lake trout,
3 tbsp: Flour,
1 1/2 cup: Spinach, cooked, drained
1 1/4 cup: Fish stock, or milk
1 tbsp: Butter, melted
2 tbsp: Sherry,
1/4 tsp: Pepper,
1/4 cup: Parmesan cheese, grated
1/8 tsp: Nutmeg,
3: Eggs, hard cooked, sliced
2 tbsp: Onion, chopped
1 centiliter: Garlic, fine chopped
1 tbsp: Cooking oil,
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
Source from luhu.jp
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
Source from luhu.jp