Method

• 1.
  Melt 30g of the butter in a frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes or until softened but not coloured. Add the bacon and cook, stirring, for 2 minutes.
• 2.
  Place the breadcrumbs, herbs and macadamias in a food processor and process until mixture resembles coarse breadcrumbs. Add the onion mixture, lemon rind and egg, and process until combined. Season with salt and pepper.
• 3.
  Spread the top of each fillet with some stuffing, then roll up to enclose. Wrap in plastic wrap and refrigerate for 30 minutes.
• 4.
  Preheat the oven to 180°C.
• 5.
  Lightly grease a baking dish. Remove plastic wrap from the fish and place seam-side down in the dish. Pour the wine over top, then season with salt and pepper. Cover with foil and bake for 15-18 minutes or until cooked through.
• 6.
  Strain the cooking juices into a saucepan and bring to the boil over high heat. Cook until reduced to about 1/2 cup (125ml) of liquid. Chop the remaining butter.
• 7.
  Add butter to liquid, one piece at a time, whisking constantly, until all the butter is incorporated and the sauce thickens. Add the lemon juice and season with salt and pepper.
• 8.
  To serve, place wilted spinach on each plate, top with a stuffed trout fillet and drizzle with sauce.