Index A-Z
Pan-fried Trout
stuffed with spinach
and served with pecan nut butter
Fish
Ingredients
- 4 medium sized trout, approx. 250 g each, deboned from stomach side
- 500 g spinach leaves, coarsely chopped
- 60 g butter
- salt and pepper
- 150 g butter
- lemon juice
- Pecan butter
- 200 g butter
- 40 ml lemon juice
- salt and pepper
- 25 ml pecan nuts, chopped
- 20ml pecan nuts, chopped for garnish
Method
- Clean and dry the trout with a paper towel.
- Wash spinach and wipe dry. Melt the butter in a saucepan over a moderate heat and cook the spinach until it is tender. Remove from heat and squeeze to remove liquid.
- Season trout inside and out. Place remaining 150g butter in a heavy
frying pan over a moderate heat. Allow butter to begin sizzling. Splay
trout open side down into sizzling butter. Allow
to brown slightly. - Turn the trout over and place 1 quarter of spinach lengthways inside
each fish. Close the fish and allow to cook for 2-4 minutes
on either side, at a moderate heat. Sprinkle with lemon juice. - Place slices of butter onto each fish and top with chopped pecans. Serve at once.
Pecan butter
- Cream the butter, lemon juice, salt, pepper and pecans until soft.
- Roll butter into 2,5 cm diameter roll and chill.
- Cut into slices as required.
Original recipe from:
'Tastes - thoughts on South African Cuisine'