Lake Trout Napoléon with Spinach and White Butter Sauce
This is the Lake Trout Napoléon with Spinach and White Butter Sauce recipe.
- Prep: 30 min
- Cooking: 30 min - 35 min
Ingredients
- 1 lb (450 g) trout fillets or other fish fillets
- 10 oz (300 g) puff pastry
- 1 egg yolk
- 12 oz (360 g) fresh spinach
- 1 oz (30 g) butter
- White Butter Sauce
- 3 oz (90 g) softened butter
- 1 tbsp (15 mL) water
- 1 tbsp (15 mL) wine vinegar
- 1 oz (30 g) chopped shallot
- 1 cup (250 mL) 35 % whipping cream
- Salt and pepper to taste
- Chopped parsley
- A few pinches of paprika
- A dash of lemon juice
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Preparation
White butter sauce:
Put water, vinegar and chopped shallot in a saucepan and cook over medium heat. Reduce mixture as much as possible. Add cream and reduce by half. Let cool until lukewarm. Add butter, a little at a time; mixture should become creamy. Season with salt and pepper. Add lemon juice.
Napoléon (puff pastry):
Roll out dough into four 4 x 2 1/2 in (11 x 6 cm) rectangles. Prick surface of dough with a fork and brush with egg yolk. Bake 20 minutes in 400 °F (200 °C) oven.
Remove stems from spinach leaves, wash and drain them. In a saucepan, melt a little butter and quickly sauté leaves; they should just wilt.
Cut trout into very thin slices. Keep in the fridge.
Cook trout slices in a non-stick frying pan in a little butter, or under broiler, about 2 minutes on each side.
Cut each rectangle of puff pastry horizontally into 3. To assemble each Napoléon, cover 2 of the 3 pastry slices with spinach, then with trout slices. Top one of the trout covered slices with the other, then top with third pastry slice. Pour the sauce around the Napoléon.
