• 2 Cape Trout (or 4 fillets)
  
• 25 g butter
  
• 25 g flour
  
• 150 ml fishstock
  
• 1 tbsp lemon juice
  
• 25 g breadcrumbs
  
• salt and pepper
  
• 2 egg whites
  
• 350 g large spinach leaves
  
• 100 g button or cap mushrooms
  

Melt the butter and stir in the flour. Cook for 1 minute then slowly add the fishstock, made by boiling up the head, skin and bones of the trout. Bring the sauce to the boil, stirring constantly. Remove from the heat, stir in the fish, lemon juice, breadcrumbs and seasoning. Add the egg whites and mix well.

Wash the spinach and blanch in boiling salted water for 1 minute. Drain well and dry carefully on a piece of kitchen towel. Cut out the coarse stalks and use three-quarters of the spinach to line the base and sides of a lightly oiled 1½ lb (675 g) loaf tin. Thinly slice the mushrooms and season lightly with salt and freshly milled black pepper. Spread half of the trout mixture over the base of the lined tin. Cover with mushrooms. Spread the remaining trout on top. Cover with foil and bake for 1½ hours at 160 C. Remove from the oven, cool and chill. Turn out and slice.