Serves 4

  • 4 British trout fillets
  • 300g button mushrooms, sliced
  • 2 shallots, finely sliced
  • 500ml chicken stock
  • 350ml whipping cream
  • 175ml white wine
  • 100g baby spinach
  • 1 tbsp of lemon juice
  • 2 knobs of butter
  • Salt and pepper


Preheat the oven to 180C Fan.

  • Lightly grease a baking sheet with a knob of butter and lay the trout fillets on skin side down.
  • Season with salt and pepper and bake for 10 minutes.

Meanwhile make the florentine sauce:

  • Gently fry the shallots and mushrooms in a knob of butter.
  • Add the white wine and chicken stock and boil until reduced by about two thirds.
  • Pour in the cream and bring to the boil, reduce to a simmer until the sauce is creamy in consistency.
  • Remove from the heat, add the spinach and allow to wilt in the heat of the sauce.
  • Finally add the lemon juice and season to taste with salt and pepper.
  • Divide the trout and sauce between four plates and serve.
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