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Ingredients :

• 2 dried minced shallots
• 250 ml white wine
• 250 ml fish broth
• 250 ml fresh 35% cream
• 1 tbs of curry powder
• 1 bunch of fresh minced spinach leaves
• 4 deboned trout fillets

Preparation :

• For the sauce, combine the shallots and wine in a saucepan and cook until reduced to about 3 tbs.
• Add the broth and reduce again by half.
• Add the cream and finish the sauce by adding curry powder and minced spinach leaves.
• Season the trout fillets with salt and pepper and melt a small amount of butter; glaze the fillets with the butter.
• Cook in the oven for about 10 minutes (350F-180C).
• Serve with the sauce.

Comments :

• ** Denotes Products of "Route des Saveurs", an organisation that encourage local Farmers, producers to farm organically and develop local specialities. To serve with liver pâté, terrine.

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