4 (8 oz.) trout fillets
2 c. sliced almonds
1 whole egg, beaten
4 scallions, chopped
4 oz. brie, without rind
2 c. heavy cream
1/4 c. white wine
1/4 c. chicken stock
4 oz. fresh spinach, blanched, squeezed, dried and chopped
1 stick butter

Dip trout fillets in egg, then coat with almonds. Saute fillets in clarified butter over medium heat. Set aside. Saute scallions in 1 tablespoon clarified butter and 1 tablespoon flour. Stir until smooth. Add white wine, stir. Add chicken stock, stir. Add heavy cream. Stir. Simmer a minute or two. Add the brie cheese. Season with a pinch of nutmeg and salt and pepper. Add chopped spinach and stir. Place trout in hot platter and top with brie sauce. Serve at once.