Stuffed trout wrapped in spinach leaves

For Pasella se May edition of our Tuin tot Tafel series, Carol Weideman of the ICA harvests spinach and serves this delicious and impressive trout dish.

(Serves 4)

1.4 kg large, cleaned trout

1 lemon, in slices

100 g shredded spinach leaves

10 capers, finely chopped

100 g whole spinach leaves, vein removed

brightlight spinach stems

salt and pepper, to taste

spinash mayonaisse (see ONTHOU recipe), to serve

Cut the trout's tail to form a V- shape. Place the lemon slices, shredded spinach and capers inside the trout. Wrap the trout in the large spinach leaves and tie with kitchen string. Cover the head and tail in foil. Cut the spinach stems lengthwise and place on a large piece of foil. Place the trout on top and close lightly. Place the package on medium coals for about 40 minutes until cooked. Serve with spinach mayonnaise.

#fish #trout #forel #spinach