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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

  1. Clean and dry the trout with a paper towel.
  2. 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.
  3. 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.
  4. 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.
  5. Place slices of butter onto each fish and top with chopped pecans. Serve at once.

Pecan butter

  1. Cream the butter, lemon juice, salt, pepper and pecans until soft.
  2. Roll butter into 2,5 cm diameter roll and chill.
  3. Cut into slices as required.
     
Serves 4
 
 

Original recipe from:

cream dot 'Tastes - thoughts on South African Cuisine'



Recipe
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