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| Ingredients: | |||||
| 4 8 oz | Trout fillets (or grouper, sea bass, tilapia) | ||||
| 2 C | sliced almonds | ||||
| 1 | Egg, beaten | ||||
| 4 | Scallions, chopped | ||||
| 4 oz | Brie | ||||
| 2 C | Heavy cream | ||||
| 1/4 C | White wine | ||||
| 1/4 C | Chicken stock | ||||
| 4 oz | Fresh spinach, blanched, squeezed, dried and chopped | ||||
| 1 stick | Butter | ||||
| Directions: | |||||
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Dip fish fillets in egg, then coat with almonds.
Saute fillets in butter over medium heat. Set aside. Saute scallions in 1 T butter and 1 T flour. Stir until smooth. Add white wine and chicken stock and stir. Add heavy cream and stir. Simmer a minute or two. Add brie. Season with a pinch of nutmeg and salt and pepper. Add chopped spinach and stir. Place trout on platter and top with brie sauce. |
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