Lake Trout Napoléon with Spinach and White Butter Sauce | Canadian Goodness

Ingredients

• 1 lb (450 g) trout fillets or other fish fillets
• 10 oz (300 g) puff pastry
• 1 egg yolk
• 12 oz (360 g) fresh spinach
• 1 oz (30 g) butter
• White Butter Sauce
• 3 oz (90 g) softened butter
• 1 tbsp (15 mL) water
• 1 tbsp (15 mL) wine vinegar
• 1 oz (30 g) chopped shallot
• 1 cup (250 mL) 35 % whipping cream
• Salt and pepper to taste
• Chopped parsley
• A few pinches of paprika
• A dash of lemon juice