Steamed trout with rice and spinach sauce

Ingredients for 4 servings:

• 4 m.-sized trout(s), fresh or frozen, gutted, each approx. 700 g
• olive oil
• Salt
• pepper
• Herbs of Provence
• chives
• 1 lemon(s)
• 450 g leaf spinach (fresh or frozen)
• Broth, instant or salt
• 100 ml cream
• 100 g cheese (e.g. Gouda, mountain cheese or Emental), grated
• 125 g rice (brown rice)
• 400 ml water
• Grease for brushing
• dill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

When the trout comes out of the freezer, they need to thaw slightly. Then they are rinsed under cold water and patted dry. Depending on the size of the fish, fill the abdominal cavity with 1 tsp – 1 tbsp of Provençal herbs and some fresh chives. Salt and pepper the outside of the fish and season with dill tips and Provençal herbs. Grease a Roman pot or casserole dish with olive oil and place the fish in it. Then cook in the oven at 180°C for about 20 minutes (place the Roman pot in a cold oven). Meanwhile, prepare or thaw the spinach in the pot. Stir in the cream and let the cheese melt into the spinach. Season the spinach with salt, pepper, garlic, and (fresh) herbs or broth. The rice is ideally prepared using the whole-food method: To do this, add it to a pot with twice the amount of water and simmer it with the lid on for about 30 minutes over low heat. The rice will absorb the water completely. This way, no minerals are lost by draining the cooking water. Before serving, the fish can be drizzled with a little lemon juice.