Broiled trout stuffed with spinach and mushrooms recipe

Ingredients

• 2 (12-ounce) trout, gutted and fins removed
• 1 tablespoon vegetable oil
• 1 pound new potatoes, boiled, to serve (optional)
• salt and pepper, to taste

• 2 tablespoons butter
• 2 shallots, finely chopped
• ¾ cup finely chopped mushrooms
• 2 cups baby spinach
• 1 tablespoon chopped fresh flat-leaf parsley or tarragon
• 1 finely grated unwaxed lemon
• fresh grating nutmeg

• 2 tomatoes, peeled, seeded, and finely chopped
• 4-inch piece of cucumber, finely chopped
• 2 scallions, finely chopped
• 1 tablespoon olive oil

1. Rinse the trout inside and out under cold running water, then pat dry with paper towels. Slash the skin of each fish on both sides about five times with a knife. Brush with the oil and season well inside and out with salt and pepper.
2. To make the stuffing, melt the butter in a small saucepan over medium–low heat. Add the shallots and sauté for 2–3 minutes. Add the mushrooms and sauté for 2 minutes. Add the spinach and cook for 2–3 minutes, or until it has just wilted. Remove from the heat and stir in the parsley, lemon zest, and a good grating of nutmeg. Let cool.
3. Preheat the broiler to medium–high. Line the broiler rack with aluminum foil. Fill the cavities of the trout with the stuffing, then reshape them.
4. Broil the trout, turning halfway through, for 10–12 minutes, or until it flakes easily when pressed with a knife.
5. Meanwhile, to make the tomato salsa, mix together all the ingredients and season well with salt and pepper.
6. Serve the trout with the salsa spooned over, with the new potatoes, if using.