Baked Trout Florentine | British Trout Association
Delight in a cozy and nutritious Baked Trout Florentine with seasonal spinach and creamy sauce. Perfect for autumn and winter! #shoutoutforbritishtrout
Ingredients
- 4 British trout fillets
- 300g button mushrooms, sliced
- 2 shallots, finely sliced
- 500ml chicken stock
- 350ml whipping cream
- 175ml white wine
- 100g baby spinach
- 1 tbsp of lemon juice
- 2 knobs of butter
- Salt and pepper
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