Trout with Two Butters

Lemon and Sage Butter

5 tbsps Lurpak Slightly Salted Butter, softened and divided
1 tsp finely grated lemon zest
1 tbsp freshly squeezed lemon juice
1 tbsp spring onions, finely chopped
2 tbsps sage, finely chopped
Salt and freshly ground black pepper

Parsley and Lemon Butter

4-6 tbsps Lurpak Slightly Salted Butter, softened
2 tbsps lemon juice
3 tbsps fresh parsley, chopped
Salt and ground pepper

For the Trout

2 tbsps Lurpak Slightly Salted Butter
4 Seafood by The Cheeseman trout fillets

Directions

Lemon and Sage Butter: Mix 3 tablespoons butter, the lemon zest, juice, spring onions and sage until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
Parsley and Lemon Butter: Combine 4 tablespoons of butter with 2 tablespoons lemon juice and 3 tablespoons chopped parsley. Sprinkle with salt and pepper. Mash it all together with the fork.
To cook the Trout: Melt the 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper.
Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don’t feel any resistance, your fish is done.
Transfer the fish to serving plates. Either top with the chilled Lemon and Sage butter and garnish with the a few sage leaves; or top each hot fillet with 1 tablespoon of the Parsley and Lemon Butter.