Title: Salmon Trout W/ Spinach and Walnut Stuffing
Categories: Salmon
Yield: 4 Servings

2 1/2	lb	Fresh whole salon trout
2	lb	Fresh spinach
1	sm	Onion
1/4	c	Oleo
1/2	c	Walnuts, roughly chopped
2	c	Fresh white breadcrumbs
1 1/2	tb	Frsh chopped parsley
1 1/2	tb	Frehs copped thyme
	pn	Grated nutmeg
		Salt and pepper to taste
		Juice of 2 lrg lemons
		Watercress sprigs and lemon
	sl	To garnish

carefully cut underside of fish from end to slit make when fish was cleaned to tip of tail...

place fish belly down on flat surface, spreading to cut underside out to balance the fish more easily

using the palm of hand press down along spine of fihs pushing bones to surface

turn fihs and using a sharp knife pull bones away from fish, cut it away with scissors at the base of the head and tail.

remove the backbone completely and pull out andy loose bones you may find pair of tweezers. lay the fish in center of lrg square of lighly oiled aluminum foil and set aside

wash spinach leaves well and tear off any coarse stalks. Put spinach into a lrg saucepan and sprinkle w salt. do not add extra water. cover and cook over a moderate heat about 3 mins.

turn spinach into a colander and drain well pressing w/ wooden spoon to remove all excess moisture

chop the cookd spinach very fine

peel and chop onion finely and fry gently in about 1 tbsp oleo, but do not let onion become colored.

stir the cook onion into spinach lone w/ walnuts, breadcrumbs, herbs, nutmeg, salt, pepper and half lemon juice. mix bleand well

use spinach stuffing to fill cavity inside of trout. Psh the stuffing in firmly re shaping the fish as you go. allow a littl of the stuffing to show between the cut edge.

seal fish back you but do not wrap fish tightly.

place fihs in a roasting pan and bake in preheated oven at 350 for 35 mins

carrefully unwrap fish and transfer to a lrg serving platter or serving dish

using sharp knife peel awy skin from all exposed side of fish if possible remove some skin for the underside

whilst the fish is still hot dot with remaining oleo and lemon juice the serve on granish and place lemon slices on top of fish.

lisa From: Lisa Wilson Date: 14 Feb 99

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