Trout Fillet with spinach and fish father's

Ingredients for Trout Fillet with spinach and fish father's

Instructions for Trout Fillet with spinach and fish father's

To prepare the Trout Fillet with spinach and fish father's recipe, please follow these instructions:

Sutere the spinach in butter. Pipe fiskefarsen. Mix shrimp and asparagus in the forcemeat. Put half of fiskefarsen on fileen, favor the spinach over the fish, then came the last of forcemeat on, eventually the second fillet. It be wrapped in wax paper and steamed in the oven approximately 1/2 hour at 180 gr. Allow to cool for about 1 day. Cut into slices cold.

Serve on platter or in portions, adorned with shrimp, possibly Cress, flutes.