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    Preparation Time
    35 Mins
    Spice Level  

Berlin Spinach Cream Sauce Napped Chilled Water Trout (Forellen in Spinatsauce)by Cook Gourmet

Rs. 598 Serves 2

Sit back and enjoy taste of a beautifully balanced chilled water sea trout recipe German Style, served with spinach cream sauce.

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories650


    Non Stick Pan

INGREDIENTSPortion for 2

    1 tbsp Unsalted Butter for Trout
    1 tbsp Unsalted Butter for Spinach Sauce
    250 gms Trout
    1/3 cup White Wine
    2 cups Baby Spinach Minced
    Juice of 1/2 Lime
    1/4 cup Cream
    1/4 Cup Parsley
    1/8 tsp Salt
    1/8 tsp Pepper
    6 Slices Multigrain Bread
    Aluminum Foil

    Cook Gourmet

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      Melt Butter in Aluminium Foil In a non-stick pan place double layer aluminium foil, make sure that aluminium foil is covered from sides, place butter and melt over medium heat.


      Season Trout & add it with Wine Season trout with salt and pepper. Place trout in the non-stick pan along with melted butter, and add wine to it.


      Close the Aluminium foil and cook for 15 minutes Close Aluminium foil from sides so that it becomes a closed packet and cook trout over low ? medium heat for 8 minutes. After 8 minutes open the aluminium foil and turn over trout pieces and cook for another 7 minutes. Transfer trout to a serving platter.


      Transfer Wine Reserve to Non-Stick Pan Pour the wine reserve from aluminium foil on non-stick pan and melt butter over medium ? high heat for spinach cream sauce.


      Add Baby Spinach and Lime Add baby spinach, juice of half lime and cook for 5 minutes over medium heat until liquid has reduced by half.


      Add Cream, Seasoning & Parsley Add cream, salt and pepper to taste and cook for 2-3 minutes until sauce is slightly thick. Stir in parley and switch off heat. To serve spoon spinach sauce over trout and serve along with hot multigrain bread.

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