This delightful jewish recipe adapted from one by the famous Provençal food writer Jean-Noël Escudier in his La Véritable Cuisine Provençale et Niçoise uses matzo meal to coat the trout, which is stuffed with spinach and sorrel, or, if you like, Swiss chard. Trout was and still is found in ponds on private property in Provence and throughout France. This particular recipe is served at Passover by the Jews of Provence.

　　

Ingredients

6 servings

　　7 tablespoons melted butter or olive oil

　　Two 10-ounce bags fresh spinach

　　1/2 cup chopped fresh parsley

　　5 cloves garlic, crushed

　　2 shallots, chopped

　　Salt and freshly ground pepper to taste

　　1 pound sorrel, chopped

　　Six 6-ounce trout, cleaned and boned

　　1 1/2 cups matzo meal

　　

Step 1

Preheat the oven to 425 degrees, and use 1 tablespoon of the butter or olive oil to grease a 9-by-12-inch glass baking pan.

　　

Step 2

To make the stuffing, put the spinach, parsley, and garlic in a food processor, and pulse to chop. Heat a frying pan with 2 tablespoons of the butter, and sauté the shallots for a minute or two. Then add the chopped vegetables, and sauté until they are soft. Season to taste with salt and pepper, and cool. Now add the chopped sorrel.

　　

Step 3

Season the trout inside and out with salt and pepper, and carefully stuff each of the trout with the vegetables. Close each with a long skewer.

　　

Step 4

Brush some butter or oil on the outside of each of the trout. Put the matzo meal in a wide plate, carefully dip each fish into the matzo meal, and then put in the baking pan. Surround the trout with any leftover vegetables. Bake for 15 to 20 minutes, or until done.

　　Quiches, Kugels, and Couscous