fresh trout florentine

How To Make fresh trout florentine

• 1

  Preheat oven to 350 degrees.
• 2

  Lightly coat a 9x12 inch baking pan with safflower oil.
• 3

  In a medium skillet over medium-high heat, saute green onion in olive oil and sherry until soft.
• 4

  Add chopped spinach and pine nuts, and cook until spinach has wilted (2 minutes).
• 5

  Remove from heat.
• 6

  Add bread crumbs, milk and lemon juice and mix well.
• 7

  Wash and pat trout dry, inside and out.
• 8

  Stuff cavity of each trout with one fourth of the spinach mixture.
• 9

  Cut 4 sheets of parchment and place 1 trout on each. Set aside.
• 10

  In the same skillet combine wine, pepper and butter.
• 11

  Bring to a boil over high heat, and cook until alcohol has evaporated (2 minutes).
• 12

  Pour equal amounts of wine mixture over trout and seal parchment packets.
• 13

  Place packets on prepared baking sheets and bake for 12 minutes.
• 14

  Serve hot.
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