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1
In a small saucepan of boiling salted water, blanch the scallion greens for 1 minute.
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2
Transfer to a bowl of ice water to cool, then pat dry.
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3
Diagonally cut each salmon trout fillet in half to form 2 triangular pieces.
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4
Top each piece with a scallion and an apple wedge.
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5
Starting from the thin end of the fillet, roll the trout around the apple and scallion.
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6
Wrap a bacon slice around each roll and secure with string.
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7
In a nonreactive saucepan, boil the red wine, shallots and rosemary over high heat until reduced to a thick syrup, about 12 minutes.
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8
Add the stock and reduce to 3/4 cup, about 5 minutes.
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9
Strain and return to the pan.
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10
Add the demiglace and bring to a simmer.
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11
Preheat the oven to 350.
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12
Heat a large nonstick skillet.
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13
Season the bundles with salt and pepper and set half of them bacon side down in the skillet.
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14
Cook over moderately high heat, turning once, until the bacon is browned, about 3 minutes per side.
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15
Transfer to a baking sheet and repeat with the remaining bundles.
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16
Discard the strings, cover the tournedos with foil and bake for about 4 minutes, or until the fish is firm.
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17
Wipe out the skillet and melt 1/2 tablespoon of the butter in it.
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18
Add the mushrooms, season with salt and pepper and cook over high heat until browned on the bottom, about 4 minutes.
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19
Stir, then cook until browned all over, about 2 minutes longer.
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20
Transfer to a plate.
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21
Add the spinach to the skillet and cook until wilted and the excess liquid is evaporated, 3 to 5 minutes.
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22
Season with salt and pepper and add the mushrooms.
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23
To serve, reheat the sauce and whisk in the remaining 1 tablespoon butter.
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24
Spoon the spinach and mushrooms onto 4 plates.
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25
Set 3 tournedos on each spinach mound and spoon the red wine jus around.
