Executive chef Lindsay Autry sweats shallots, garlic and white leeks. She adds spinach, wilts it and then adds white wine and ouzo. She reduces the liquid by half and then adds heavy cream. She brings it to a boil, removes it from the heat and stirs in mascarpone, feta and Parmesan.Separately she sears trout fillet in olive oil and then finishes it in the oven.She stacks the trout, skin-side up, alternately with the spinach mixture and tops with julienne leeks that have been dusted in ...
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Contact: Desiree Torres Desiree.Torres@penton.com