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Take Five Trout Fricassee with Walnuts & Spinach - 10/9/2012

10:38 AM, Oct 9, 2012   |    comments
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Trout Fricassee with Walnuts & Spinach

4 ruby red trout fillets or halibut or salmon (4-5 ounces each)
2 tbsp canola or walnut oil
¼ cup flour
1 large onion, julienne
¼ cup chopped celery
1 small red bell pepper, chopped
½ tsp salt
1 tsp black pepper
Pinch of cayenne
3 cups vegetable broth
Juice of one lemon
2 cups fresh spinach

In a large sauce add oil.
Stir in flour, stirring constantly for 3 to 4 minutes for a medium brown roux. Add onions, celery, and peppers.
Add salt, pepper, and cayenne.
Cook 6 to 7 minutes, stirring constantly, until the vegetables are tender.
Add the broth and stir until the mixture thickens, 6 to 7 minutes.
Add the lemon juice and lay the trout in the pan and baste with the sauce. Cover and cook 7 to 8 minutes.
Add spinach and remove from heat.


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