Hvidvinspochéret rainbow trout with cream boiled spinach

Ingredients for Hvidvinspochéret rainbow trout with cream boiled spinach

Instructions for Hvidvinspochéret rainbow trout with cream boiled spinach

To prepare the Hvidvinspochéret rainbow trout with cream boiled spinach recipe, please follow these instructions:

If the trout is frozen, thaw it in the fridge a couple of 24-hour or other cool place. On the kitchen table, covered overnight. However, it is indisputable that the fresh fish is the best.

Clean the fish and scrape as many scales as possible. Here pigeons dandruff shampoo does not. Scrape from the tail to the head otherwise you get them not by. Cut the large leg behind the head, as well as possibly. head, from. The trout fillets from head toward the tail, with a sharp filet knife. Pressure the knife against the anchovies. When the fillet is cut from one, turn over the trout so it frits carved backbone turns down against the cutting board. Fillets the latter half in the same manner as the first.

Put now each fillet with skin side down and cut the legs from the side, by cutting from the middle of the trout and down against bugsttykket. The bottom 1-2 cm. by the belly cut from, since it can be something fishy/bitter. Throw legs, head and bugstykket out for the cats in no doubt running outside. They will love it.

If you run your fingers from the head against the tail (on kødsidens upper third), you will notice some small "pinbones". These will be removed easily with a small tip pliers. Please be careful with this because we hate should have some who got some legs in the mad neck.

Now, you can do one of two things. If you want the whole Trout Fillet served, so that you and your guests even cut, must not cut more in the fish. Do you want to make a piece for each are against, URf.eks. as plate meal, trout is split into smaller pieces.

This is done across the fillet and each piece should be in raw, provisioned state roads 180-200 grams. Especially in the case of a main course. As a starter you can settle for 100-120 grams per person.

Sprinkle the flesh side with coarse salt and let it rest while you prepare the rest of the Court. Wash carefully the table, cutting board and sink for fish, so hygiene around you is in order, before you throw yourself over the vegetables.
These thoroughly cleaned, peeled, washed, etc., after which they cut into strips (Juliènne). Fish is relatively quickly prepared, why the vegetables should be cut into small pieces, so that things can go hand in hand during the cooking process.

Are you in possession of a fish kettle is this no. 1, but a baking pan can also be used. No matter what, it must be lubricated with real butter. To this end, it distributed the vegetables, sprinkled with salt and freshly ground pepper. On top of this "rent" placed the trout with the flesh side down. A little butter over together with white wine drønes BLOBs and lid is posted on (fish Kettle) or tight-fitting aluminum foil (baking pan).

Now be made clear before the spinach be fut under the fish.
The (hopefully) fresh spinach, rinse in water, then more teams possibly. soil & sand come father. It is irritating when dung it crunching. The spinach ribbes for the coarsest stems and onto the well of. EVS. frozen (but now thawed) spinach twisted good for wetness.

Cut the spinach coarsely with a knife and sauté in butter, there really is just buzzes with sound up. With the fresh spinach, it requires a large pot to start with, as it takes up a little much, but after a few minutes, it falls together. In the absence of a large pot, can it possibly. Sauté over a couple of times. When it "has fallen together", so it may well be that. So poured that whipping cream on and it boils to it starts to flatten itself. Be careful in the final phase, since it easily burns on. It can take approximately ½ hour to cook it in/reduce it. Season with freshly ground pepper, salt and grated nutmeg.

While the spinach tinker, drønes salmon on the stove. It is a baking pan, it must just be cooked up on the stove and then placed into a preheated oven at 200 degrees c. in approximately 10 minutes. A fish Kettle boil up and there must also be screwed down to an absolute minimum. Here it must stand in about 8 minutes. After porcheringen skin is just as easy to remove, as taking madpapiret of your packed clamps.

Serve the trout on top of the vegetables and spinach next to (a parte) in a bowl.