Sooke Trout Baked in Parchment with Spinach and Blackberry Sauce
|Blackberries||1 Cup (16 tbs) (Fresh Or Unsweetened Frozen)|
|Blackberry vinegar/Red wine vinegar||1⁄4 Cup (4 tbs)|
|Minced shallot||2 Tablespoon|
|White wine||1 Cup (16 tbs)|
|Fish stock||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Shredded spinach||1 Cup (16 tbs)|
|Freshly squeezed lemon juice||2 Teaspoon|
|Leeks||2 , trimmed, washed, and cut in julienne strips|
|Butter||1 Tablespoon, melted|
|Trout fillets/4 large trout fillets, about 8 ounces each||32 Ounce (8 Small Pieces)|
PASS THE BLACKBERRIES through a food mill or press through a sieve to remove the seeds; you should have about 1/2 cup puree.
Combine the vinegar, shallot, and bay leaf in a small, heavy saucepan and boil until nearly all the liquid is evaporated.
Add the blackberry puree, wine, stock, and whipping cream, return to a simmer and reduce by about half.
Discard the bay leaf, stir in the spinach, and add salt and pepper to taste.
Continue cooking until the spinach is tender, 2 to 3 minutes longer.
Puree the sauce in a blender or food processor and return to the pan.
Stir in lemon juice to taste and set aside to keep warm.
PREHEAT THE OVEN to 425°F.
BRING A MEDIUM PAN of lightly salted water to a boil, add the leeks, and blanch until just tender, 1 to 2 minutes.
Drain well and pat dry with paper towels.
CUT 4 LARGE PIECES of parchment paper about 24 inches long.
Fold each in half, and trim the paper to a folded heart shape a couple of inches larger on all sides than a fillet.
Lightly brush half of each heart with some of the butter and arrange a bed of leeks on the paper.
Set the trout fillets on the leeks and season with salt and pepper.
Fold the other half of the paper over the trout and make small folds along the edge of the paper to seal it.
Set the packages on a baking sheet and bake until nicely browned and puffed, 6 to 8 minutes for 4-ounce trout fillets, 10 to 12 minutes for 8-ounce fillets.
SET EACH PACKAGE on a plate and tear open the top of the package.
Drizzle some of the spinach and blackberry sauce over the fish and serve immediately.