4 brook trout (about 10 - 12 oz.), gutted, boned, headed
Salt and freshly ground black pepper

STUFFING:

1 lb. fresh spinach, thoroughly washed and patted dry
1 tsp. safflower oil
1 lg. onion, peeled and finely chopped
2 oz. sm. white mushrooms, cleaned and thinly sliced
2 oz. pitted prunes, finely chopped
2 oz. sliced almonds, toasted until light brown

1. Rinse the trout under cold water and blot dry. Remove any remaining bones with tweezers. Generously season with salt and pepper.

2. For the stuffing, remove the stems of the spinach, pat dry and cut into chiffonade. Pour the oil into a large skillet and heat. Add the chopped onions, cover and let sweat over gently heat for one minute. Add the spinach, raise the heat to high and cook two minutes longer. Add the mushrooms, sweat for one minute. Remove lid and cook down liquid. Stir in the prunes and cook another minute. Transfer to a flat dish to cool. When cold, combine with the almonds and season to taste.

3. Turn on the broiler and place the rack about five to six inches from the flame. Stuff the trout with the spinach mixture, packing it well and place the fish on lightly oiled foil on a cookie sheet or broiler pan. Fish can be tied in several places to keep it sealed. Broil for four minutes on each side. Turn off broiler and leave in trout four minutes longer.

4. Before serving the trout, remove the top skin from each fish.