Trout with Lemon Sage Butter Sauce and Provencal Potato Salad

Trout fillets are one of the easiest and quickest fish to prepare. I liked to saute them in a non-stick skillet with the least amount of oil I can get by with. Pair them with a colorful potato salad and perfectly cooked green beans and you can have dinner on the table in well under an hour with a minimum amount of work. I’ve used fresh sage from my herb garden.

Whether you are visiting friends in Idaho who have a trout stream in their back yard, such as our friends in Island Park do,

or you catch mountain trout from the banks of the many beautiful streams and rivers, such as the Cullasaja, here in the mountains of western North Carolina

or you buy your trout at the supermarket, it’s perfect for a simple dinner.

Trout with Lemon Sage Butter

Adapted from Gourmet magazine

Soak trout fillets in milk for about thirty minutes. Remove and pat dry. Season the trout with salt and freshly ground black pepper and dredge lightly in quick mixing flour, such as Wondra. Sauté the trout in a small amount of neutral tasting oil, such as canola, in a non-stick skillet, turning once until they are nicely browned and done, taking care not to overcook them. Remove the trout and set aside. Meanwhile melt some sweet, unsalted butter in a small sauce pan. When the butter is melted, remove it from the heat and toss in a little finely grated fresh lemon zest and a few chopped fresh sage leaves. Drizzle the trout with lemon butter sage sauce.

Provencal Potato Salad

Adapted from Gourmet magazine

12 oz. small red or white potatoes, peeled or not, your choice

Splash of white wine, vermouth or hot beef broth

5 – 6 tablespoons good olive oil

2 tablespoons red wine vinegar

1/2 of a sweet red bell pepper, seeded and cut into thin strips

1 small red onion, thinly sliced

3 scallions, chopped, including some of the green tops

1 small clove of garlic, finely chopped

1/4 cup Kalamata olives, pitted and halved lengthwise

3 tablespoons drained and chopped oil packed sun-dried tomatoes

2 tablespoons chopped fresh Italian flat leaf parsley

Cut potatoes into halves or quarters, depending on their size, and cook in gently boiling salted water until done, about ten minutes. Drain and toss immediately with a splash of white wine, vermouth or hot beef broth. Season lightly with salt and freshly ground black pepper. Quickly whisk together the oil and vinegar and pour it over the warm potatoes. Toss to coat. Add the bell pepper, onion, scallions, garlic, olives, sun-dried tomatoes and parsley. Toss potatoes again and let stand about thirty minutes. Check for seasonings and serve at room temperature. Makes 2 servings.