4 Servings Ingredients: 12 4" scallion greens ½ unpeeled Golden Delicious Apple (cored and cut into thin wedges) 6 Bacon slices, halved crosswise 1 2/3 cups dry red wine (Pinot Noir) 3 Shallots, coarsley chopped 1 fresh rosemary sprig 1 cup chicken stock ½ cup veal or duck demiglace Salt and Pepper 1½ Tbsp unsalted butter ½ pound fresh oyster mushrooms (stems discarded, caps halved) 1 Pound fresh spinach (stems discarded)

In a small saucepan of boiling salted water, blanch the scallion greens 1 minute. Transfer to a bowl of ice water to cool and pat dry. Diagonally cut each salmon-trout fillets in half to form two triangular pieces. Top each fish piece with a blanched scallion green and apple wedge. Starting from the thin end of the fillet roll the salmon-trout around the apple wedge and scallion. Wrap half-slice of bacon around each of the rolls and secure the tourenedo with string.

Preheat the oven to 350°. In a nonreactive saucepan, boil the red wine, chopped shallots and rosemary sprig over high heat until reduced to a thick syrup (about 12 minutes). Add the chicken stock and reduce to ¾ cup, about 5 minutes. Strain the sauce and return it to the pan. Add the demiglace and bring to a simmer.

Preheat a large skillet. Season the salmon-trout tourendos with salt and pepper and set them in the heated pan bacon side down. Cook over moderately high heat, turning once, until bacon is browned (about 3 minutes per side). Transfer to a baking sheet, discard strings, and cover with foil. Bake for about 4 minutes, or until fish is firm and flaking.

Wipe out the skillet and melt ½ tablespoon of butter. Add the mushrooms, season with salt and pepper. Cook until they are browned about 6 minutes. Transfer the mushrooms to a plate. Add the spinach into the skillet and cook until wilted (3-5 minutes). Season with salt and pepper and add the mushrooms.

To serve, reheat the sauce and whisk in the remaining 1 tablespoon of butter. Spoon the spinach and mushroom mixture onto four plates. Set three slamon-trout tourendos on each mound of the spinach and spoon the red-wine jus around.