Anything your usual proteins can do, Canadian Seafood can do, too! A classic Wellington gets the rainbow trout treatment in a deluxe main course that looks as sensational as it tastes. We’ll walk you through the surprisingly simple preparation of the minced mushrooms and the zesty spinach mix, plus how to wrap it all in pastry. It’s truly a treasure chest of taste!
Preheat oven to 350°F (177°C).
Remove skin from trout and pat dry.
Melt 1 tbsp butter in a large frying pan over medium heat. Add in mushrooms and thyme and season with salt and pepper. Cook for 8—10 minutes, stirring occasionally, until the liquid starts to evaporate and the mushrooms begin to turn golden.
Add white wine to pan and reduce temperature to medium-low. Allow the wine to evaporate and moisture to cook out; about 3–4 minutes.
Remove from heat and set aside to cool.
In a frying pan over medium heat, melt 1 tbsp butter. Add shallot and garlic and sauté 1 minute.
Add the spinach, lemon juice, and Dijon, cooking until spinach has wilted.
Remove from heat and set aside.
Bone Health & Growth: Trout is an excellent source of vitamin D and a good source of phosphorus, which play a crucial role in building and maintaining strong bones and teeth and supporting normal growth.
Heart & Brain Health: As a source of omega-3 fatty acids, eating trout may promote the physical development of the brain, eyes, and nerves, and due to its low sodium and saturated fat content, it aids in reducing the risk of high blood pressure.
Lean & Heart-Friendly: Trout is a lean protein source, and its low sodium and saturated fat content helps lower risks associated with high blood pressure and heart diseases.