Trout with Mashed Broccoli

and Kale Chips

Time: 45min
Ingredients:

• 4 trout
• 1 kale bunch
• 1 broccoli head
• 2 Tbsp olive oil
• cooking oil
• salt & pepper
• 1/2 cup milk or cream
• 1/2 cup cheese of choice
• 1 cup flower
• 1 lemon

We came into some fresh caught trout and decided on doing it whole so we could enjoy every bit of it. In case you have any question regarding the freshness of your catch, take a look at the eyes. We've all heard the expression, "eyes are the windows to the soul". Well, it's pretty much the same for fish. You want bright, clear eyes as they will dull with time passed.

Clean the fish (make sure there are no more guts or veins) but the leave the heads and tales attached. Some of the most delicious parts on a fish are behind the eyes and around the gills.

Once your fish is clean you can set aside and begin preparing the kale chips. Kale is delicious, hearty green of the cabbage family. It's very healthy as it contains high amounts of vitamins A,C, and K and is a good source of calcium and fiber. It can be enjoyed in many ways but I think one of the most fun (and also a good way to encourage kids to eat) is to bake it until crisp like chips. The first thing you want to do is remove the spines of the kale. The spines are tough to eat much like the base of broccoli or the spines of collards.

Next tear or cut into more manageable pieces, add salt and pepper and olive oil, and coat evenly in a bowl. I used Hawaiian sea salt with a fine ground because I really wanted to to melt into every bite.

Spread the kale out on a baking sheet, making sure there is very little to no overlap to ensure maximum crispiness and bake on 350F for about 15-20 min, then remove and set aside.

Cooked and crispy.

For the mashed broccoli first steam broccoli (and a potato, optional). Then add s&p and milk or cream (butter and cheese optional, I say yes) and beat or mash with potato masher.

Once ready set aside and keep warm and prepare the fish. Heat olive oil in a skillet to medium high and add that have been seasoned with s&p and lightly dusted with flower (also seasoned with s&p). You just want to crisp the skin and continue baking in the oven.

After about 3-4 min on each side place on a baking sheet (I used the same one the kale was on) with lemon slices inserted in between the fillets and place in a 350F preheated oven for about an additional 12 minutes of cooking.

Once finished plate by laying down some mashed broccoli as a bed and top with the whole fish and some kale chips. I finished the dish with a bit of anchovy and sun dried tomato tapenade. Enjoy!