Chardonnay braised Trout with

Cauliflower and Green beans

Time: 1 hour
Ingredients:

• 2 trout
• 2lbs green beans
• 1 head cauliflower
• chardonnay
• bread of choice
• olive oil
• 1 lemon
• 1 red onion
• rosemary
• garlic
• butter and 1/2 cup cream/milk
• salt and pepper

We used two plump, fresh-caught trout to make dinner at my parents' house. I started by adding s&p to the interior and exterior of the trout along with fresh rosemary and lemon. In a buttered baking dish I then painted the skin with olive oil.

Next, I added chardonnay (you may use another dry white if you choose) until it came up about 1/4 - 1/2 inch in the dish.

Then cover with foil and place in the over at 375F until the fish reaches about 135F internally (about 45min). Next, snip or break off the ends of the green beans and slice 1/4 red onion and mince about 2 cloves of garlic. Place those three ingredients into a hot pan with olive oil or butter and s&p to taste.

While that it going you can chop the cauliflower and microwave covered with plastic wrap (or steam/boil) until soft. Then add that to a bowl with a Tbsp of butter and the milk or cream and s&p. Mash with potato masher and then puree if possible.

When the fish is cooked remove the spine and cut to serving portions.

 Get the mom involved!

Lastly, plate with some warm bread.