TROUT GRENOBLAISE WITH TIAN OF ZUCCHINI, TOMATOES, AND POTATOES AND MIXED GREEN SALAD

Trout Grenoblaise with Tian of Zucchini, Tomatoes, and Potatoes and Mixed Green Salad image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 23

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2 tablespoons 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
6 tablespoons butter
1 lemon, segmented and finely chopped
2 tablespoons fresh lemon juice
1 tablespoon 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 teaspoon Dijon mustard
1/4 cup champagne vinegar
Salt and freshly ground pepper
1/2 cup olive oil
2 tablespoons pink peppercorns in brine, drained

Steps:

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.
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.
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.