CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Grains, Dairy |
California |
Fish & seaf |
4 |
Servings |
INGREDIENTS
1 |
ts |
Safflower oil |
1/4 |
c |
Minced green onions;incl top |
1 |
ts |
Olive oil |
1/4 |
c |
Dry sherry |
2 |
c |
Chopped spinach |
1/4 |
c |
Pine nuts |
1 1/4 |
c |
Whole-wheat bread crumbs |
4 |
tb |
Nonfat milk |
1/4 |
ts |
Lemon juice |
2 1/2 |
lb |
Fresh trout (about 4 fish) cleaned |
1 |
c |
White wine |
1/4 |
ts |
Pepper |
2 |
ts |
Unsalted butter |
INSTRUCTIONS
Recipe by: the California Culinary Academy Preparation Time: 0:35 1.
Preheat oven to 350 degrees F. Lightly coat a 9- by 12-inch baking pan with
safflower oil.
2. In a medium skillet over medium-high heat, saute green onion in olive
oil and sherry until soft. Add chopped spinach and pine nuts, and cook
until spinach has wilted (2 minutes). Remove from heat. Add bread crumbs,
milk, and lemon juice and mix well.
3. Wash and pat trout dry, inside and out. Stuff cavity of each trout with
one fourth of the spinach mixture. Cut 4 sheets of parchment and place 1
trout on each. Set aside.
4. In the same skillet combine wine, pepper, and butter. Bring to a boil
over high heat, and cook until alcohol has evaporated (2 minutes). Pour
equal amounts of wine mixture over trout and seal parchment packets. Place
packets on prepared baking sheets and bake for 12 minutes. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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