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Trout Spanakopitta with Avocado and Salmon Roe

A home-style Trout Spanakopitta with Avocado and Salmon Roe made with Spinach And Large Stems Removed, Fennel Bulb, Olive Oil, Onion, and Garlic. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 lb
• 1
• 6 tbsp
• 1
• 2 tsp
• 2 tbsp
• 2
• 1 tsp
• 1/2 cup
• 1
• 1/2 cup
• 2
• 1 tbsp
• 1 cup
• 2 tbsp
• 4 tsp
• 1

Method (preview)

1. 1

   Taste. Add the spinach and cook until wilted and tender, about 3 minutes.

2. 2

   Drain the spinach into a colander and then set it in a bowl of ice water to shock and cool it quickly.

3. 3

   Drain the spinach into the colander again and squeeze out as much water as possible with your hands.

4. 4

   Squeezing small amounts at a time works best.

5. 5

   Roughly chop the spinach and set aside.

6. 6

   Trim off the long fennel fronds and remove the tough outer layer.

7. 7

   Cut the fennel into quarters and remove the core.

8. 8

   Slice the fennel lengthwise and then chop it into to a fine dice.

9. 9

   In a medium skillet, over medium-high heat, heat 1 tablespoon of olive oil and add the onion and fennel.

10. 10

    Cook for about 4 minutes on low-medium heat, until the onion is translucent.

11. 11

    Stir in 3/4 of the garlic and all of the spinach; cook for 5 minutes more.

12. 12

    Place this mixture in a medium mixing bowl and stir in the dill, scallions and ouzo.

13. 13

    Stir this into the spinach mixture and season to taste with salt and pepper.

14. 14

    Remove the head from the de-boned trout and lay them open with the tails toward you, on a work surface.

15. 15

    Season each fillet with salt and pepper.

16. 16

    On the top half of each fillet, spread 1/2 cup of the spinach mixture.

17. 17

    Fold the fillets in half, forming rectangles. Set aside.

18. 18

    Season to taste with salt and pepper.

19. 19

    Set aside.

20. 20

    Preheat the oven to 350F.

21. 21

    In a medium skillet, over high heat, heat 1 tablespoon of olive oil.

22. 22

    Lightly dredge the trout fillets in flour and shake off any excess.

23. 23

    Brown the trout in the skillet for about 4 minutes on each side.

24. 24

    Place the trout in the oven for another 5 to 6 minutes to cook through and to assure that the spinach mixture is hot.

25. 25

    Drizzle the trout with brown butter and serve them with the avocado pur�e, dotted with caviar.

26. 26

    Serve this dish with a glass of medium-bodied Italian Valpolicella.

27. 27

    Contributed to the FareShare Gazette by Chupa; 15 December 2007. www.fareshare.net