Instructions: In a medium-sized bowl, combine the first eight ingredients and set aside.

Preheat oven to 375 F. In a medium-sized saucepan, melt the fat and stir in the brandy, sherry, and liqueur. Add the spinach mixture and cook until the moisture is absorbed.

Lay each trout skin side down and spread one-fourth of the spinach mixture on one side of the trout and fold together. Place the butter in the bottom of a shallow baking pan and place the fish on top of the butter. Bake for 15 to 20 minutes, or until the fish feel springy to the touch.

Place each trout on a serving plate and drizzle the Hollandaise Sauce over the top. Garnish with the caviar Serve immediately with the lemon wedges.

YIELD: 4 SERVINGS

Hollandaise Sauce:
In a medium-sized saucepan, mix together the eggs, water, and lemon juice and cook, stirring constantly, until the mixture begins to thicken.

Whisk in the butter, 1 tablespoon at a time, and continue to cook until the butter is melted and the sauce is thickened.

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