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Ингредиенты
- 12 ounce fresh spinach, rinsed, trimmed,
- Â Â and shredded
- 1 med onion, finely minced
- 1 can crabmeat, (6 oz)
- 1 dsh grnd thyme
- 1/2 Tbsp. cayenne pepper
- 1/2 Tbsp. Worchestershire sauce
- 2 x cloves garlic, finely minced
- 1 pch dry tarragon
- 1 Tbsp. bacon fat
- 1 Tbsp. cognac brandy
- 1Â 1/2 tsp sherry
- 1Â 1/2 tsp Pernod liqueur
- 4 x trout with heads, (10 oz) cleaned
- 1/4 c. butter
- 1/2 c. Hollandaise Sauce, see recipe below
- Â Â Red or possibly yellow caviar
- Â Â Lemon wedges
- 3 x egg yolks, beaten
- 1/4 c. water
- 2 Tbsp. fresh lemon juice
- 8 Tbsp. cool butter, divided
Инструкции
- In a medium-sized bowl, combine the first eight ingredients and set aside.
- Preheat oven to 375 F. In a medium-sized saucepan, heat the fat and stir in the brandy, sherry, and liqueur. Add in the spinach mix and cook till the moisture is absorbed.
- Lay each trout skin side down and spread one-fourth of the spinach mix on one side of the trout and fold together. Place the butter in the bottom of a shallow baking pan and place the fish on top of the butter. Bake for 15 to 20 min, or possibly till the fish feel springy to the touch.
- Place each trout on a serving plate and drizzle the Hollandaise Sauce over the top. Garnish with the caviar Serve immediately with the lemon wedges.
- YIELD: 4 SERVINGS
- Hollandaise Sauce:In a medium-sized saucepan, mix together the Large eggs, water, and lemon juice and cook, stirring constantly, till the mix begins to thicken.
- Whisk in the butter, 1 Tbsp. at a time, and continue to cook till the butter is melted and the sauce is thickened.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 578 | |
| Calories from Fat 484 | 84% |
| Total Fat 54.64g | 68% |
| Saturated Fat 31.98g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 279mg | 93% |
| Sodium 529mg | 22% |
| Potassium 683mg | 20% |
| Total Carbs 8.04g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.28g | 2% |
| Protein 16.51g | 26% |
