Baked Trout Florentine

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.