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Baked Trout with Spinach-Butter Sauce

2.5

(6)

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.

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