Trout fillets on a bed of spinach
Instructions
Steaming onion and garlic without fat, add the washed spinach, season with salt, pepper, nutmeg and cook until steam are just softened, then let them drain well.
Whisk together the mustard, lemon juice, lean ricotta and milk with low fat, season with salt and pepper and spinach mix half of this compound.
Put the spinach in a form for gratin, piling the trout fillets and cover with the rest of the compound.
Bake for 12-15 minutes in a preheated oven at about 225 degrees.
Ingredients and dosing for 2 persons
- 2 smoked trout fillets
- 1 chopped onion
- 500 g of young spinach
- 1 clove of chopped garlic
- 1 tablespoon of sweet mustard
- 1 tablespoon of strong mustard
- 1/2 tablespoon of lemon juice
- 100 g of semigrassa ricotta
- 10 cl of low milk fat content
- Salt
- Pepper
- Nutmeg