• 3 tablespoons divided butter
• 1 tablespoon divided olive oil
• 1 shallot, minced
• 1/4 cup sliced fresh mushrooms
• 5 ounces fresh spinach, torn into small pieces
• 1/16 teaspoon tarragon
• Salt to taste
• Pepper to taste
• 1 trout or trout fillet
• 1/8 cup fresh orange juice
• 1/2 tablespoon lemon juice
• Fresh minced parsley

Melt 1 tablespoon of butter with ¹/₂ tablespoon of olive oil. Add shallots and mushrooms and saute for 1 minute. Add spinach and tarragon. Cook until most of the liquid has evaporated. Season with salt and pepper. Stuff each the trout with spinach mixture.

Melt the remaining butter and olive oil in the skillet over medium heat. Saute trout until golden brown. Remove from pan and keep warm.

Add orange and lemon juices to skillet. Cook over high heat, stirring constantly, until sauce has reduced and thickened. Add a sprinkle of minced parsley. Pour sauce over fish and serve.

-- "Gourmet Gone Wild" by Lorelie Scorzafava (Stackpole, 2008)