Name: Baked Trout with Spinach-Butter Sauce
Yield: Makes 4 servings
Ingredients: 2 rainbow trout, weighing 2 pounds each; Salt and freshly ground pepper; 2–4 tablespoons butter; 2 sprigs of fresh herb fennel; 1 cup spinach leaves; 2/3 cups heavy cream; 6 tablespoons butter

Editor's note: The recipe and introductory text below are from A Year at Ballymaloe Cookery School, by Darina Allen. To read more about the book, Ballymaloe, and Allen, see the related Daily Dish.

We can sometimes get lovely fat pink trout about 2 years old, which have a wonderful taste — much better than the smaller ones. This is a horrendously rich-sounding sauce, but it's delicious and the flavor is sublime.

Recipe notes

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