6 Tbsp. butter
2 fine diced shallots
1/2 cup sliced mushrooms
6 oz. young dandelion leaves (spinach may be substituted)
Parsley
Tarragon
Salt & pepper
2 cleaned trout
2 Tbsp. orange juice
1 tsp. lemon juice
Cornstarch

Melt half the butter in a skillet, add shallots, mushrooms, dandelion leaves and herbs and saute quickly until most of the moisture has evaporated.

Stuff fish with mixture. Melt remaining butter and pan-fry the trout for 10 minutes on each side or until flaky transfer to a serving platter

Pour fruit juices into skillet, stir in cornstarch and cook until medium-thick. Pour over trout and serve. Serves 2