River trout with two kinds of mashed potatoes

1. Stage

Boil the potatoes and mashed potato them (not liquid).

2. Stage

We put a silicone mat on the baking tray and make "boats" for the fish out of the foil.

3. Stage

Clean the fish, gut it, cut along the spine along the back and remove the backbone with all the bones. Place the fish in our foil "boats" so that it does not fall apart at all. Salt and sprinkle with marjoram.

4. Stage

Fry the spinach for 3-5 minutes in a pan with a little vegetable oil.

5. Stage

Heat the milk with the addition of nutmeg.

6. Stage

Whip the spinach in a blender with half the milk.

7. Stage

Add the saffron to the remaining milk. It turns a yellow-pink color. Divide the puree into two equal parts and mix one with the spinach and the other with the milk and saffron.

8. Stage

Using a pastry bag, place two kinds of mashed potatoes on the fish and place in a preheated 180 degree oven for 20 minutes.

9. Stage

We take it out of the oven and try to serve it right away.