1. Boil broth and cream in a small, heavy saucepan, uncovered, over high heat until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add saffron and steep 10 minutes. Add lemon juice. Season sauce to taste with salt and pepper.
2. Heat teaspoon oil in each of 2 large, heavy saute pans over medium-high heat. Sprinkle trout with salt and pepper. Add 2 trout fillets to each pan and cook until golden brown and crispy on the bottom, about 5 minutes. Remove pans from heat. Turn trout over and let rest in pans until just cooked through, about 2 minutes.
3. Transfer fillets to 4 plates. Divide spinach equally among saute pans and stir over medium-high heat until it just wilts, about 2 minutes. Serve of spinach alongside each trout. Spoon saffron sauce around trout and serve immediately with lemon wedges.
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|Serving Size: 1 Serving (402g)|
|Recipe Makes: 4|
|Calories from Fat: 105 (39%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 84.9mg||26 %|
|Sodium 344.7mg||12 %|
|Potassium 1345.4mg||35 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 3.6g|
|Protein 35.3g||50 %|
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Calories per serving: 268
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