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Prep
Difficulty
Easy
Time
Estimate
1 hour
1. Slice the potatoes and start make the scalloped potatoes. Place in the oven.
2. Prepare each of the salad ingredients including the dressing.
3. Prepare the whole fish, when the scalloped potatoes are about 15 minutes from being done, add the whole fish to the oven.
4. Once the fish and potatoes are done, toss the salad and serve altogether.
A simple scalloped potato dish is more inspired with a topping of buttery fennel bulb slices. Make this even more magical with a pinch of fennel powder or ground fennel seed. If you have fronds and stems on the fennel, just slice up whatever appears edible and sauté along. A little pinch of the fronds make a nice garnish, too.
Citrus and avocados are that charming couple you see waltzing around wearing bright colors on a dreary winter day. Toss them together with a drizzle of tangy dressing and pile of itty-bitty greens. It is an ode to sunny summer that is technically more in season in the darkest months.
Rainbow Trout is a delightful, elegant fish that until recent years dominated the waters of the American rivers & creeks. Today they are one of the most sustainably farm raised fish. See more information at seafoodwatch.org. Cooking the fish whole requires little preparation and it roasts for only 10-15 minutes, making this a quick week night dish. I do understand, there is something intimidating about a whole fish. It has these eyeballs, bones, cheeks, skin… it is hardly the plastic wrapped fillets we have become used to. First, if you do not enjoy cleaning and gutting a fish, have your fish monger take care of ‘dressing’ it. They can also butterfly it where they remove the spine and bones, while leaving the skin & head on. If the spine remains, it is easiest to just roast the fish with it in and afterwards simply pull out the spin and most of the bones will come with it.
