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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this recipe at elk camp north of Bayfield, Colorado more years ago than I care to remember.While us 'manly types' were hunting, Gus, our camp cook spent his spare time fishing. He never ceased to amaze me with the things he hauled out the drawers and bins of his chuck trailer. In the middle of nowhere he had fresh spinach to make this wonderful dish. Until then the only way I'd had trout was breaded and pan fried. This was the start of my lessons in some of the better ways to prepare trout. The lessons haven't stopped since then, thank you very much. Ingredients:
3 tablespoons extra virgin olive oil |
1/3 cup green onion, chopped, whites, light greens |
1/4 cup dry sherry, not cooking sherry |
2 cups spinach, fresh, chopped |
1/4 cup pine nuts |
1 1/4 cups breadcrumbs |
1/4 cup skim milk |
1/2 teaspoon lemon juice |
4 trout, cleaned |
1 cup white wine |
1/4 teaspoon black pepper, freshly ground |
2 teaspoons butter |
Directions:
1. Preheat grill.
2. heat the olive oil in a frying pan over med-high heat.
3. Saute (stir fry) the green onions until they start to soften.
4. Add sherry, spinach, and pine nuts. Mix well.
5. Cook an additional 2 minutes until the spinach wilts.
6. Remove from heat, add bread crumbs, milk, and lemon juice. Mix well.
7. Wash and pat dry the trout.
8. Stuff each trout with 1/4 of the spinach mixture.
9. Tie with kitchen string to secure the stuffing. Set aside.
10. Combine the wine, pepper, and butter in a sauce pan and bring to a boil.
11. Cook a minute or so to evaporate the alcohol.
12. Place the trout of the hot grill.
13. Bast with the wine mixture occasionally.
14. Grill for 2 - 2 1/2 minutes per side. (the meat should flake easily at the touch of a fork.).
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