Yield: 4 Portions

4 Each.     12oz Brook Trout, Headless & Pin Boned

2 Tabl.      Olive Oil

To Taste   Salt and Pepper

Salad:

8 oz. Arugula

2 Cups Cherry Tomatoes, Split in Half

¼ Cup Red Onion, Sliced Very Thin

½ Cup Parmesan Cheese

¼ Cup Kalamata Black Olive, Pitted, Split in Half

To Taste Balsamic Vinaigrette

Balsamic Vinaigrette:

¼ Cup Balsamic Vinegar’

1 Tabl. Honey

1 Tabl. Dijon Mustard

1 Cup Olive Oil

To Taste Salt and Pepper

Procedure:

1. Heat oil in a sauté pan and sear trout flesh side down first, flip to crisp the skin. It can be served with the crisp skin or easily removed after cooking by gently pealing it away.
2. Combine salad and dress, place on top of trout
3. For the vinaigrette, combine the first three ingredients and slowly drizzle he oil into them whisking constantly. Season and dress arugula salad with desired amount.