Trout Stuffed With Garlic and Spinach |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is from a small cookbook my DM picked up at the Gilroy Garlic Festival some years ago Totally Garlic Cookbook by Helene Siegel and Karen Gillinham. This sure looks like a meal meant to be cooked right here in my home...some feel I use too much garlic, I say Never too much garlic. Ingredients:
5 garlic cloves, peeled and sliced |
1/2 bunch spinach, rinsed and trimmed |
salt and pepper |
4 small trout, bones and scales removed |
flour |
2 tablespoons butter |
2 tablespoons olive oil |
1 lemon, cut into 4 wedges |
Directions:
1. Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again.
2. Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper.
3. Preheat oven to 400 degrees F. Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.
4. Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minutes per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.
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