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Ingredients

• 12 ounce fresh spinach, rinsed, trimmed,
•     and shredded
• 1 med onion, finely minced
• 1 can crabmeat, (6 oz)
• 1 dsh grnd thyme
• 1/2 Tbsp. cayenne pepper
• 1/2 Tbsp. Worchestershire sauce
• 2 x cloves garlic, finely minced
• 1 pch dry tarragon
• 1 Tbsp. bacon fat
• 1 Tbsp. cognac brandy
• 1 1/2 tsp sherry
• 1 1/2 tsp Pernod liqueur
• 4 x trout with heads, (10 oz) cleaned
• 1/4 c. butter
• 1/2 c. Hollandaise Sauce, see recipe below
•     Red or possibly yellow caviar
•     Lemon wedges
• 3 x egg yolks, beaten
• 1/4 c. water
• 2 Tbsp. fresh lemon juice
• 8 Tbsp. cool butter, divided

Description

In A Medium-sized Bowl, Combine The First Eight Ingredients And Set Aside. Preheat Oven To 375 F. In A Medium-sized Saucepan, Heat The Fat And Stir In The Brandy, Sherry, And…

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