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Prep
20 minutes
Total
20 minutes
Serves
US | Metric
Ingredients
-
2 fillets of fresh or pre cooked trout
-
a slab of butter
-
2 cloves of garlic, finely chopped
-
400 ml creme fraiche
-
200 g large leaf spinach
-
a good handful of grated Parmesan
-
2 eggs
-
a sprinkling of paprika
Trout Florentine
Fillets of trout in this classic cheesy spinach sauce!
A fish florentine is one of my favourites. This one was made with a pre cooked whole trout, filleted, in this classic creamy sauce with spinach, Parmesan and creme fraiche - for a slightly lighter version!
- Start by melting the butter in a wide bottomed pan and add in the garlic. Stir fry over a moderate heat for a minute or so before pouring in the creme fraiche
- Let the creme fraiche melt and then add in the spinach leaves. Allow them to wilt a little and then add in the cheese with a pinch of sea salt and black pepper. In the meantime, fry up the eggs (you can add these in raw and pop a lid on whilst they cook, but I prefer to cook them seperately)
- Finally, add the eggs in with everything else, and sprinkle over a bit more cheese. Nestle in the fillets of trout, broken into two or three large pieces. Let everthing simmer for a minute or so (a bit longer if the trout is raw) and finish with a little sprinkling of the paprika
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Trout Florentine
Fillets of trout in this classic cheesy spinach sauce!
A fish florentine is one of my favourites. This one was made with a pre cooked whole trout, filleted, in this classic creamy sauce with spinach, Parmesan and creme fraiche - for a slightly lighter version!
Prep
20 minutes
Total
20 minutes
Serves
US | Metric
favorite
print
share
Ingredients
-
2 fillets of fresh or pre cooked trout
-
a slab of butter
-
2 cloves of garlic, finely chopped
-
400 ml creme fraiche
-
200 g large leaf spinach
-
a good handful of grated Parmesan
-
2 eggs
-
a sprinkling of paprika
- Start by melting the butter in a wide bottomed pan and add in the garlic. Stir fry over a moderate heat for a minute or so before pouring in the creme fraiche
- Let the creme fraiche melt and then add in the spinach leaves. Allow them to wilt a little and then add in the cheese with a pinch of sea salt and black pepper. In the meantime, fry up the eggs (you can add these in raw and pop a lid on whilst they cook, but I prefer to cook them seperately)
- Finally, add the eggs in with everything else, and sprinkle over a bit more cheese. Nestle in the fillets of trout, broken into two or three large pieces. Let everthing simmer for a minute or so (a bit longer if the trout is raw) and finish with a little sprinkling of the paprika
More from
Discover what else is on CooklyBookly