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Trout stuffed with spinach
February 6, 2019
Medium
Prep: 30 minutes
- Season the trout inside and out with salt and pepper.
- For the filling, boil the spinach in a pan. Remove the crusts from the slices of bread and cut into small pieces. Melt a knob of butter and a dash of olive oil in a frying pan. Fry the shallots, garlic and parsley. Add the bread and spinach. Season with salt and pepper.
- Stuff the filling in the trout, place them in a frying pan with melted butter and fry over a low heat for 15 minutes so that the trout gets a crispy crust. Place a little chopped parsley in the pan at the last minute.
- Serve with pilau rice and oven baked cherry tomatoes.
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