John Myers
Contents
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Ingredients
For the spinach bed:
- Sea salt from the mill
- Flour to flour
- Fresh herbs, parsley, sage and rosemary
- Rapeseed oil, flavorless
- 1 bunch Spinach leaves, fresh
- 1 Onion
- 2 Clove of garlic
- Sea salt & colored pepper from the mill
- Nutmeg - freshly grated
- 50 ml Beef broth
- Rapeseed oil - neutral in smell and taste
- 100 g Feta - an original Greek specialty - matured in brine
Also:
- 2 Lemon wedges for garnish
Instructions
- Remove the wilted, blotchy leaves of spinach and wash / spin dry thoroughly in cold water. Blanch briefly in salted water, drain, cool a little. Finely chop the spinach stalks and roughly chop the leaves.
- Peel / halve the onion and garlic and cut into thin strips. Heat the oil in a pan. Sauté the onion & garlic until translucent, stir in the spinach, add the stock and continue to cook.
- Finally, season with salt, pepper and nutmeg. Then roughly crumble the feta cheese with your finger and sprinkle over the spinach, let it steep for a moment.
- Rinse the trout inside and out under cold running water and pat dry. Season inside & outside with salt & pepper, flour and fill the herbs into the abdominal cavity.
- Let the grill pan get hot first, add the oil, but do not heat it too much, the trout in it - depending on the size, slowly fry for approx. 5-7 minutes on each side until the skin becomes "golden", this is how it stays still nice and juicy inside.
- Arrange the "spinach and feta bed" on a plate, take the trout out of the pan and place on it, garnish with lemon wedges and serve.
