Yet another fish dinner — this is Golden Trout Salad. It has antecedents in both Floofy Salad and Salad Nicoise, and made a lovely dinner in the golden late afternoon.

Golden Trout Salad

  • Golden trout filets
  • Peaches, halved and pitted
  • Yukon Gold potatoes,  sliced into 1/4 inch slices
  • Mixed salad greens (I used butter lettuce and arugula)
  • Olive Oil
  • Vinegar (I used sherry vinegar)
  • Dijon mustard
  • Generous handful of fresh herbs (I used basil and oregano)
  • Lemon, sliced thinly
  • salt, pepper

Broil peach halves until hot through and browned on top.  Set aside to cool.  Bring a pot of salted water to the boil, add potato slices and cook until they are just done.  Meanwhile, make a vinaigrette from olive oil, mustard, salt, pepper, and vinegar.  When the potatoes are done, drain and toss in a bowl with a generous amount of the vinaigrette.

Take a roasting pan and lightly coat it with olive oil.  Lay the fresh herbs out in an even layer that is the same size as the area of the trout filets. Put the lemon slices on top.  Salt and pepper the trout and put skin-side-up on the herbs, then lightly brush the skin with olive oil. Put under the broiler until just done.

Meanwhile, slice the peaches and toss the greens with the remaining vinaigrette.  Arrange a bed of greens on the plate, top with the still-warm potatoes, and garnish with the peach slices.  When the trout is done, leave the herbs and lemon behind, and place the filets on the salad.  Serve it forth!