Trout stuffed with spinach, onion and mushrooms


2 x 300g whole fresh trout

50ml butter

250g sliced mushrooms

1 litre washed, shredded spinach

1 ripe tomato chopped diced finely

2ml dried mixed herbs

Salt and pepper

150ml lemon juice

200ml white wine

250ml cream


Spray and cook

2 large spinach leaves

Garlic optional but overtakes the taste of the trout


Clean trout thoroughly. Set oven 180 o c heat the butter in a medium saucepan and gently fry the onion, garlic, mushroom for a few minutes until tender. Add spinach, tomato, herbs and seasoning, cover and sweat gently for five minutes. Set aside. Fill trout with the stuffing. Wrap trout in large washed spinach leaves dot with butter. Place in a baking dish and add the lemon juice and wine. Season with a little salt and pepper, cover with foil and bake for 20 minutes until cooked through. Place the fish on a warm serving plate. Add the cream to the pan juices and boil on the stovetop until reduced to form a thin sauce. Pour alongside the trout and serve with chips and a crisp green salad.