| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish shellf, Garlic |
4 |
Servings |
INGREDIENTS
| 5 |
|
Garlic cloves; peeled and sliced |
| 1/2 |
bn |
Spinach; rinsed and trimmed |
|
|
Salt and black pepper |
| 4 |
sm |
Trout fillets; (bones and scales removed) |
|
|
Flour |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1 |
|
Lemon; cut in 4 wedges |
INSTRUCTIONS
Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with
cold water, and rinse again. 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. Preheat oven to 400F. 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. Melt butter and oil in 2 large skillets
over high heat. Fry the fish about a minute per side. Transfer to oven and
cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.
Recipe from THE TOTALLY GARLIC COOKBOOK, by Helene Siegel and Karen
Gillingham (C) 1994, Ten Speed Press. CompuCook Kitchens
>from Pat Hanneman (Kitpath) 1998 Mar
Recipe by: THE TOTALLY GARLIC COOKBOOK, by Siegel & Gillingham
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 09,
1998
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