Hello everybody and welcome to Jamila’s kitchen! We’ll make today Trout Fillet with spinach, so please stay with us to see the ingredients
and the directions. Ingredients: For the fish we need: Few pieces of trout fillet, 50 g bread crumbs, 200 ml buttermilk, 1 Tb thyme chopped, 1 Tb rosemary chopped, 2-3 Tbs oil, a little bit of chopped parsley, salt and pepper. For the spinach we need: 250 g leaves of spinach, 1 onion chopped, 100 ml cooking cream , 2-3 Tbs lemon juice, 2 Tbs olive oil, 1 clove of garlic, minced, 1-4 tsp nutmeg, salt & pepper. First of all, I start with the trout fillet. I let them to defrost overnight in the fridge. I can use them now, as any type of fresh fish. Remove the skin of the fish, because we don’t
need it in this recipe. Start to cut it easily at the tail, without cutting the skin. Then with the knife go slowly, nearest the skin of the fish, and cut to remove all the skin. After I finished, look what I got. I removed all the skin, this is the leftover skin, clean. Do the same with the second trout fillet. After I removed the skin of the fish,
I continue with the spinach. Pour the olive oil into a pan. Let it heat up a little. When the oil is hot add the onion, stir it, and add a little pinch of salt and pepper. Saute the onion for few minutes to soften it a little bit. When the onion is soft add the clove of garlic, and saute it for about 30 sec. Add now the spinach, stir it, and wait for the spinach to defrost. When the spinach defrosted, add the cooking cream, the nutmeg powder, a little pinch of salt and pepper. Stir it well, and cook it for more 2-3 min. In the end, add some lemon juice. Don’t add to much, because it can separate the cream. Cook it for 1 min. more, and the spinach is done. The spinach is done, leave it aside and continue with the fish. Next, I’ll season the buttermilk with parsley, thyme, mine is fresh but you can use dried one, same with rosemary, add a little pinch of salt and pepper, and stir well everything. I’m going to dip now every trout fillet in the seasoned buttermilk. The fillets are also seasoned with salt & pepper. Shake off the excess, and coat the fillets with breadcrumbs, covering them well with breadcrumbs. Press it well so the breadcrumbs will stick to the fish. Shake off the excess, the fillet will look like this, and put it back on the dish. Do the same with the second fillet. Of course, you can make how many fillets you wish. I make only two because we are only 2 persons, but in the pack you have 5-6 pieces. To fry the trout fillets, pour a little oil into a pan, 2-3 Tbs. Let the oil to heat up. Then put the fish into it to fry it. Cook it for 3-4 min. on each side. These trout fillets from Edenia are of very high quality, the fish has been frozen in the same day as fishing. This means that the fish is fresh, and I like it very much. Carefully turn over the fish. Let it become brown. The fish is ready, so we can take it out. Place it onto paper towels to absorb the excess oil . The trout fillet with creamy spinach is done. It looks amazing, I assure you that it’s very tasty. You can squeeze a little lemon on top. You can cook the fish in the oven if you like, but you have to drizzle it with some oil. Let me show you the inside of the fish, to see how nice it looks. And how nice it has cooked. It’s very tasty, crispy, the fish has a fresh taste. I’m tasting also the spinach. It’s also very tasty, and reminds me of the spinach we eat in the spring. I’ll make again this dish and I’m sure that you’ll like it also. We reached the end of this recipe. Bon Appetit! And we are waiting for you
at the next recipe. Good bye!