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

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