Trout moulds with prawns and spinach
Published on 22 November 2013
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Ingredients for 4 people
1 pink-fleshed trout fillet weighing 400 g or 2 small ones, preferably from Lake Garda
400 g fresh spinach, preferably small leaves
8 prawn tails
25 g pine nuts
Salt, pepper and extra virgin olive oil
To garnish
4 potatoes
8 cherry tomatoes
Thyme, garlic, parsley and a teaspoon of sugar
Salt and pepper
Clean the trout fillet thoroughly and remove the bones with tweezers. You will feel them straight away if you run a finger against the direction of the fillet.
If you want to do it yourself, remove the skin starting at the tail with a sharp knife. Hold the tail firmly with kitchen paper so it does not slip, and slide the knife towards the belly.
If you are unsure, ask your fishmonger to do this.
Cut the fillet into strips about 4 cm wide. Make a cut into the thickest part to extend it.
Remove the intestinal veins from the prawns, opening along their backs with a small sharp knife.
Cover everything with cling film so that the flesh does not break up.
Gently flatten with a meat mallet to make the flesh an even thickness.
Season with salt, pepper and a drizzle of oil.
Take some ovenproof moulds. If you do not have any, do not worry: cover a strip of card with foil and form it into a ring, securing it with two staples.
Place it on baking parchment to make a homemade cooking ring. The strip measures, in cm:
5 x 30
Put 2 prawns at the bottom of each mould and line the sides with trout.
Heat a splash of oil in a wide pan until very hot. Add the washed and dried spinach and quickly sauté for just a few minutes: it should only wilt.
Add the pine nuts, previously toasted in a small frying pan. Season with salt and pepper and turn off the heat.
Fill the centre with spinach, pressing down firmly, and finish with a drizzle of oil.
Bake in a hot oven at 200°C for 10/12 minutes.
On a baking tray lined with baking parchment, arrange the halved cherry tomatoes with a pinch of sugar, salt, pepper, thyme, parsley, oregano and a drizzle of oil.
Parboil 4 peeled potatoes. I microwaved them at full power for 5 minutes in a bowl with a couple of fingers’ depth of water. I then sliced them thinly and put them on a baking tray with thyme, salt and pepper.
Put them in the oven with the fish.
If you used closed moulds rather than cooking rings, first drain each little trout mould over a plate, as it may release liquid during cooking. Plate up and decorate as you wish.
It may seem a fairly lengthy preparation, but it is excellent for celebrations. You can also prepare it the day before and bake it at the last minute.
I saw a chef from Brescia, Graziano Cominelli, make this impressive recipe. Bear in mind that for 4 people I spent less than 15 euros.
1 pink-fleshed trout fillet weighing 400 g or 2 small ones, preferably from Lake Garda
400 g fresh spinach, preferably small leaves
8 prawn tails
25 g pine nuts
Salt, pepper and extra virgin olive oil
To garnish
4 potatoes
8 cherry tomatoes
Thyme, garlic, parsley and a teaspoon of sugar
Salt and pepper
Clean the trout fillet thoroughly and remove the bones with tweezers. You will feel them straight away if you run a finger against the direction of the fillet.
If you want to do it yourself, remove the skin starting at the tail with a sharp knife. Hold the tail firmly with kitchen paper so it does not slip, and slide the knife towards the belly.
If you are unsure, ask your fishmonger to do this.
Cut the fillet into strips about 4 cm wide. Make a cut into the thickest part to extend it.
Remove the intestinal veins from the prawns, opening along their backs with a small sharp knife.
Cover everything with cling film so that the flesh does not break up.
Gently flatten with a meat mallet to make the flesh an even thickness.
Season with salt, pepper and a drizzle of oil.
Take some ovenproof moulds. If you do not have any, do not worry: cover a strip of card with foil and form it into a ring, securing it with two staples.
Place it on baking parchment to make a homemade cooking ring. The strip measures, in cm:
5 x 30
Put 2 prawns at the bottom of each mould and line the sides with trout.
Heat a splash of oil in a wide pan until very hot. Add the washed and dried spinach and quickly sauté for just a few minutes: it should only wilt.
Add the pine nuts, previously toasted in a small frying pan. Season with salt and pepper and turn off the heat.
Fill the centre with spinach, pressing down firmly, and finish with a drizzle of oil.
Bake in a hot oven at 200°C for 10/12 minutes.
On a baking tray lined with baking parchment, arrange the halved cherry tomatoes with a pinch of sugar, salt, pepper, thyme, parsley, oregano and a drizzle of oil.
Parboil 4 peeled potatoes. I microwaved them at full power for 5 minutes in a bowl with a couple of fingers’ depth of water. I then sliced them thinly and put them on a baking tray with thyme, salt and pepper.
Put them in the oven with the fish.
If you used closed moulds rather than cooking rings, first drain each little trout mould over a plate, as it may release liquid during cooking. Plate up and decorate as you wish.
It may seem a fairly lengthy preparation, but it is excellent for celebrations. You can also prepare it the day before and bake it at the last minute.
I saw a chef from Brescia, Graziano Cominelli, make this impressive recipe. Bear in mind that for 4 people I spent less than 15 euros.
Original source: https://incucinaconlilly.com/2013/11/22/trota-in-forma-con-gamberi-e-spinaci/
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