(Main course - Serves 4)
Ingredients
Spicy butter
75 g / 3 oz soft LURPAK Slightly Salted Butter
2 tsp finely grated lemon peel
2 tsp chopped fresh basil leaves
Trouts
4 trouts (approx. 250 g / 9 oz each)
1/4 tsp salt
Lemon dressing
1 tbsp freshly squeezed lemon juice
1/4 tsp salt
freshly ground pepper
2 tbsp oil
3 tbsp water
Spinach salad
150 g / 5 oz coarsely shredded fresh spinach leaves
1 red onion, finely chopped (approx. 75 g / 3 oz)
Accompaniment: 1 kilo / 2 lbs potatoes.
Boiling time: Approx. 30 min at 225°C / 425°C / Gas Mark 7.
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Instructions
Spicy butter: Stir together butter, lemon peel and basil in a bowl.
Trouts: Cut off head, tail and fins of the trouts and rinse the fish well. Put 1 tsp spicy butter into each trout. Place each fish on a piece of aluminum foil (approx. 30 x 40 cm / 11 3/4 x 15 3/4") and sprinkle with salt. Pack the aluminium foil closely around the fish to prevent the liquid from oozing out. Place the trouts in an ovenproof dish and boil them in the middle of the oven. Put remaining spicy butter into a bowl and place it covered in the refrigerator for at least 30 min.
Lemon dressing: Beat together lemon juice, salt and pepper. Beat in the oil little by little. Beat in the water.
Spinach salad: Spread the spinach on a serving dish and sprinkle with red onion. Pour over the dressing right before serving.
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