Eastern Europeans are lucky to have countless lakes and rivers dotting their landscapes. As such, they are lovers of seafood and freshwater fish like carp and trout. This recipe for Lemon-Butter Trout over Sautéed Spinach is adapted from one by chef Tyler Sailsbery of The Black Sheep Restaurant in Whitewater, Wis. The recipe features a compound butter mixture with fresh basil, flat-leaf parsley, olive oil, a dash of salt and freshly squeezed lemon juice.

Wisconsin, the Dairy State, is known for its high-quality butters and cheeses. The Black Sheep uses Grassland Butter sold in the United States under various labels. In the Midwest, it's Countryside Creamery at Aldi, Roundy's label at Roundy's stores, Meijer label at Meijer, and the Food Club label through Shurfine distributors. I tested Grassland unsalted butter and found it to be so superior, it made my Best of the 2013 Winter Fancy Food Show list (also known as my 2013 Valentine's Day Gift Guide. Butter for Valentine's Day? In my case, bring it on!).

The instructions are for 1 portion but the compound butter will be enough for several portions. To increase the number of servings, just multiply the trout and spinach ingredients by the number of people you want to feed. Here is a larger photo of Lemon-Butter Trout over Sautéed Spinach.

See Also

Eastern European Fish and Shellfish Recipes

Polish Baked Trout with Garlic Butter Recipe - Swiezy Pstrag w Maslem Czonsnkowy

Polish Fried Trout Recipe - Pstragi Saute

Ingredients

• Compound Parsley-Lemon Butter:
• 1/2 pound good-quality unsalted butter at room temperature
• 1 tablespoon olive oil (not extra-virgin)
• 1 tablespoon chopped fresh basil
• 3 tablespoons flat-leaf parsley
• Dash salt
• 3 tablespoons fresh lemon juice (from 1 large lemon)
• Trout over Sautéed Spinach:
• 1 (6- to 8-ounce) trout fillet
• Seasoning salt
• 1/4 small yellow onion
• 1 cup washed baby spinach

• Prep Time: 10 minutes
• Cook Time: 10 minutes

• Total Time: 20 minutes
• Yield: 1 Lemon-Butter Trout w/ Spinach

Preparation

1. To make the compound butter: In a blender or food processor, whiz together butter, olive oil, basil, parsley and salt until blended. Whiz in lemon juice. Place in refrigerator until firm. When firm, place butter on a piece of plastic wrap and roll into a 1-inch-diameter cylinder. Wrap and refrigerate until needed.
   
   
2. To make the trout: Heat broiler. Season both sides of trout fillet with seasoning salt. On an aluminum foil-lined sheet pan, place trout skin-side up (although skinless fillets can be used), top with 1/2-inch slice of compound lemon butter per fillet. Place under broiler for approximately 1 to 2 minutes, turn over. Top with another 1/2-inch slice of compound lemon butter and broil for 1 to 2 more minutes. Remove from oven and keep warm by covering loosely with aluminum foil.
   
   

1. To make the spinach: In a small skillet, add any of the compound butter that may have dripped off the fish. Add the onions and sauté until translucent, about 4 minutes. Add spinach and cook just until tender, about 5 minutes. On a serving plate, place spinach then trout. Serve immediately.

Source: Adapted from a recipe by Chef Tyler Sailsbery of The Black Sheep Restaurant in Whitewater, Wis.