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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!
Trout Florentine Trout Florentine

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!

  1. 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
  2. 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)
  3. 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
Trout Florentine
Fillets of trout in this classic cheesy spinach sauce!
Trout Florentine Trout Florentine

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
like
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
  1. 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
  2. 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)
  3. 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