Compound Butters Create Interest In Lenten Seafood Dishes
November 20, 2012 | 3 min to read
Greenwood, Wisconsin — Get ready for increased customer demand for fish during Lent. Now is the time to start preparing a selection of compound butters to enhance your seafood offerings. Recipes such as Grassland Parsley Lemon Butter Trout over Sautéed Spinach, featuring Wüthrich 83% European Style Butter, are rich enough to become year-round menu favorites. Customers savor seafood when it’s broiled and flavored with a compound butter, or accompanied by a buttery dipping sauce.
Grassland’s Wüthrich 83% European Style Butter is a natural choice for making compound butter because its lower water content allows you to freeze the mixture without affecting herb flavors. Compound butters are simple to make by combining room-temperature butter with other ingredients. These flavorful butters can be kept for a few weeks in the refrigerator, or frozen for later use. Popular varieties include blue cheese butter, lemon butter, garlic butter, sun-dried tomato butter and herb butter.
The recipe for Grassland Parsley Lemon Butter Trout features the fresh flavors of citrus and herbs along with the buttery-goodness of broiled trout fillets. Created by Chef Tyler Sailsbery of The Black Sheep Restaurant in Whitewater, WI, the recipe features a compound butter mixture combining Wüthrich 83% European Style Butter with fresh basil, flat-leaf parsley, olive oil, a dash of salt and freshly squeezed lemon juice. Chef Sailsbery’s recipe for Parsley Lemon Butter Trout calls for quality ingredients that deserve the richness of artisan butter. The unparalleled farm-fresh flavor, texture and versatility of Wüthrich 83% European Style Butter can boost the appeal of other items on your seafood menu, too.
With more than a century of experience at crafting award-winning butter, Grassland is the world’s largest family-owned butter creamery. Located in the heart of Wisconsin, it produces one-third of the butter made in the U.S., including Wüthrich 83% European Style Butter.
For more information about Grassland’s line of cooking, baking and confectionary butter products for foodservice, call 1-800-4BUTTER or visit the website at www.grassland.com.
Founded in 1904, the Wuethrich family has spent more than a century crafting award-winning butter. As the world’s largest family-owned butter creamery located in Greenwood, the heart of central Wisconsin, Grassland knows butter producing one-third of the U.S. butter. As a leader in innovation with uncompromising quality, Grassland offers a medley of fine butter products specially developed and packed for retail, foodservice and industrial dairy customers. Grassland’s enticing menu of award-winning butter products for dining, cooking, baking and confectionery creations delivers unmatched quality and pure flavor every time.
Grassland Parsley Lemon Butter Trout over Sautéed Spinach Recipe
Chef Tyler Sailsbery, The Black Sheep Restaurant, Whitewater, WI
Basil, Parsley, and Lemon Butter
1/2 pound Wüthrich 83% European Style Butter, room temperature
3 tablespoons fresh lemon juice (1 large lemon)
1 tablespoon olive oil
1 tablespoon basil
3 tablespoon flat leaf parsley
Dash of salt
In a blender, add olive oil, basil, and parsley; process until blended. Roll lemon on table pressing down firmly to make lemon easier to juice. Cut lemon in half, juice lemon. Add lemon to butter mixture, mix together. Place in refrigerator to firm. Roll out about 2 feet of plastic wrap, place the butter in the center, rolling it out to about a 1 inch round (similar to a cigar). Refrigerate the mixture, cut pieces off as needed.
Parsley Lemon Butter Trout over Sautéed Spinach
1 fillet trout
Seasoning salt
1/4 small yellow onion
1 cup spinach
Preheat broiler. Season both sides of trout fillet with seasoning salt. On an aluminum foil lined sheet place trout skin- side up (may use skinless), add 1/2 tablespoon lemon butter mixture per fillet. Place under broiler for approximately 1 to 2 minutes, turn over; add 1 tablespoon lemon butter mixture: sear skin side down for 1 to 2 more minutes. Remove from oven. In a small fry pan, add any butter that may have melted off, add onions; sauté. When onions become opaque, about 4 minutes, add spinach; cook just until tender, approximately 5 minutes. On a serving plate, place spinach then trout. Serve immediately.
Yield: 1 serving
Source: Grassland Dairy Products