• 12 tablespoons unsalted butter
• 2 tablespoons finely minced shallots
• 3 tablespoons dry vermouth
• 3 tablespoons grated fresh ginger
• Salt and freshly ground pepper
• 6 boned trout, heads removed, about ½ pound each
• Olive oil for brushing the fish

Melt 2 tablespoons butter in a small sauté pan over medium heat. Add the shallots and cook gently several minutes. Add 2 tablespoons vermouth and simmer until the liquid is absorbed and the shallots are tender, about 3 minutes. Let cool.

Puree the ginger and remaining tablespoon vermouth in a food processor; set aside.

Process the remaining 10 tablespoons butter in the food processor until smooth. Add the shallot and ginger mixtures; process with pulses until blended. Season to taste with salt and pepper. Refrigerate until ready to serve.

Heat the grill or broiler. Brush each fish with olive oil and sprinkle lightly with salt and pepper. Grill or broil until just cooked through, about 4 minutes each side. (The trout can also be sautéed in a little butter or olive oil in a large sauté pan over medium heat about 3 minutes each side.) Spread the flavored butter over the trout and serve hot with sautéed spinach or steamed snow peas or asparagus.