Prep. time: 10 minutes
Cooking time: 10 + 10 minutes

Serve the trout medallions with seasonal vegetables cut into bite-sized pieces and still a bit crunchy; use white trout instead of steelhead or brook trout for a better harmony of flavor.

1. blanch the spinach for 1 minute in boiling water; drain;
2. in a food processor, purée the spinach, scallops, cream and 3 tbsp. white wine; season with salt and pepper;
3. lay the trout fillets flat on a work surface; spread the filling over top; roll up;
4. wrap each roll individually in aluminum foil; close up tightly; steam for 8 to 10 minutes.

Chive butter

1. in a saucepan, reduce 125 ml (1/2 cup) white wine with the chopped shallot until just 2 tbsp. liquid remains;
2. whisk in the diced butter; season with salt and pepper;
3. spoon some sauce onto each plate;
4. remove the trout fillets from the foil; slice into medallions; place on the chive butter;
5. serve immediately.