Saffron Trout on Spinach

Saffron is an exotic spice that harmonizes fabulously with fish. The preparation time for this dish is about 40 minutes. 

For two people you will need:

4 Trout Fillets weighing 4oz each

2 Large Shallots

3½ oz Butter

For the Sauce:

Saffron Threads

7 tbsp White Wine

White Pepper

1 Cup Whipping Cream

1 Small Bunch of Chives

Sauce Binder

Salt

2lbs Spinach

1 Clove Garlic

1 Cup Chicken Stock

Cooking Oil

Preparation:

Cut the fillets into squares or rectangles and flatten them if necessary. Place the offcuts to one side but don’t toss them. Sweat the shallots in 1½ oz butter. When the shallots are whitish and glazed spread them over the fillets. Roll the fillets up so that the shallots stay in the roll and fix them with a cocktail stick. Fry the rolls in butter and meanwhile heat the oven to 320°F. As soon as the fish has started to take on some color take them off the heat and put them in the oven for 15 minutes. 

Add some saffron threads into the cream and bring it to the boil. As soon as it starts to boil take it from the heat and let it stand for about 20 minutes. Saute the fish offcuts in a hot skillet and then pour in the white wine. Add this to the cream and saffron and puree it. Next bind the sauce and add some finely chopped chives before serving. 

Cut the spinach into strips (chiffonades) and put it in a deep pot and add the stock. Saute the garlic and add it to the spinach and then reduce the fluid. Season it all with salt and pepper and serve. 

TIP

To give the spinach a little kick roast some pine nuts or a mix of pumpkin and sunflower seeds and add them to the garlic

If you like it to be a bit more spicy the sauce can be pepped up with a finely chopped chili pepper in the sauce before it is pureed too.