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Trout Grenoblaise with Tian of Zucchini, Tomatoes, and Potatoes and Mixed Green Salad (Bobby Flay) Recipe

Trout Grenoblaise with Tian of Zucchini, Tomatoes, and Potatoes and Mixed Green Salad (Bobby Flay) Recipe

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Trout Grenoblaise with Tian of Zucchini, Tomatoes, and Potatoes and Mixed Green Salad (Bobby Flay)

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Ingredients:

Serving

2 tbsp olive oil
2 slices good quality white bread, cut into 1/8-inch cubes
salt and freshly ground pepper
2 whole brook trout, filleted
1 cup all-purpose
2 tbsp olive oil
6 tbsp butter
1 lemon , segmented and finely chopped
2 tbsp fresh lemon juice
1 tbsp capers
1/4 cup fresh flat leaf parsley, finely chopped
2 zucchini, thinly sliced
2 tomatoes, thinly sliced
2 baking potatoes, thinly sliced
1/4 cup olive oil
6 cloves garlic, thinly sliced
1/4 cup finely chopped chervil
salt and freshly ground pepper
6 cups mixed greens, torn into pieces
1 tsp dijon mustard
1/4 cup champagne vinegar
salt and freshly ground pepper
1/2 cup olive oil
2 tbsp pink peppercorns in brine, drained

Directions:

Heat 2 tablespoons of oil in a small saute pan over medium high heat, saute the cubes of bread until golden brown on all sides, remove to a plate. Season each fillet on both sides with salt and pepper to taste. Season the flour with salt and pepper to taste. Dredge each fillet lightly on the skin side and tap of extra flour. Heat the olive oil in a large saute pan over medium high heat until just smoking. Place each fillet flour side down in the oil and cook until golden brown. Turn the fillets over and reduce heat to medium and continue cooking until cooked. Remove fillets to a plate. Add butter to pan and cook until browned. Add lemon segments and juice. Remove pan from heat and stir in capers and parsley. Plate fish and top with sauce and reserved croutons.
Tian:
Preheat oven to 400 degrees F. Brush an 8-inch baking dish with olive oil and arrange the vegetables in the dish, alternating rows of the different vegetables. Drizzle each row with olive oil, season with salt and pepper and sprinkle with the sliced garlic. Bake for 30 to 40 minutes or until potatoes are tender. Remove from oven and sprinkle with chervil and salt and pepper. Serve hot or at room temperature.
Mixed Greens with Pink Peppercorn Vinaigrette:
Place greens in a medium bowl. Whisk together the mustard, vinegar and salt and pepper. Drizzle in the olive oil and whisk until emulsified, add peppercorns, and season with salt and pepper. Pour some of the vinaigrette over the salad and toss to coat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1547.13 Kcal (6478 kJ)
Calories from fat	1044.36 Kcal
		% Daily Value*
Total Fat	116.04g	179%
Cholesterol	45.8mg	15%
Sodium	751.95mg	31%
Potassium	314.3mg	7%
Total Carbs	121.19g	40%
Sugars	20.39g	82%
Dietary Fiber	15.58g	62%
Protein	24.41g	49%
Vitamin C	24.3mg	41%
Vitamin A	0.2mg	7%
Iron	9.7mg	54%
Calcium	277.5mg	28%

Amount Per 100 g
Calories	271.01 Kcal (1135 kJ)
Calories from fat	182.94 Kcal
		% Daily Value*
Total Fat	20.33g	179%
Cholesterol	8.02mg	15%
Sodium	131.72mg	31%
Potassium	55.06mg	7%
Total Carbs	21.23g	40%
Sugars	3.57g	82%
Dietary Fiber	2.73g	62%
Protein	4.28g	49%
Vitamin C	4.3mg	41%
Iron	1.7mg	54%
Calcium	48.6mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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