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.