Rainbow Trout, Smashed Potatoes & Pan Fried Bacon & Brussels Sprout Slaw

2 T melted ghee (or butter)

Minced garlic

1 lb baby potatoes  (we could easily have eaten more!)

2 or 3 T olive oil

2 lbs brussels sprouts, trimmed

3 leeks (or 2 big ones, I just buy as grouped in my local grocery store)

5 or 6 pieces of bacon

2 T Apple cider vinegar

Start by placing a pot of water to boil

Start working with the brussels sprouts

Trim, slice in half and then thinly sliced each half and place in a bowl

Cut leeks in half, wash and thinly slice and add to the sprouts.

Heat a frying pan and cook bacon until crisp

Remove from pan and drain on paper towels.

Has your water started to boil as yet?  

Add baby potatoes to the boiling water.  

We are going to parboil for 15 – 20 mins.   

Turn your oven on to 425 degrees

Add the spuds & leeks to the bacon drippings and cook over medium heat

Stirring occasionally, until vegetables are tender.  Approx. 10 mins.

Add the vinegar and bacon (cut into bits) and toss to combine.

Transfer to a bowl and let stand to cool.  

Note:  You can cover and chill in fridge for up to 3 days but I promise they will not last that long

Now onto the Rainbow Trout

Place on a aluminum covered baking pan. Fold up foil along the fish forming a bowl of sorts.   Drizzle melted ghee (or butter) over filet and sprinkle minced garlic – 3 or 4 cloves

I then wrap this with a larger piece of foil so that trout is covered completely.

Check your potatoes… you do not want to overcook them.

In a small bowl, combine 2 or 3 T olive oil & 1 t minced garlic (I used freeze dried pieces)

Drain the cooked potatoes and place them on a baking sheet lined with foil.  Smash each potato with a potato masher and place like cookies on your sheet.  Brush or spoon oil mixture onto each potato and place in oven for 30 to 35 mins.   

Mark the time…. 

In 15 minutes, add the trout to the oven to cook along side the potatoes for 15 to 20 mins (depending on the size of your fillet but will not burn as being steamed in its own juices – delish)

Enjoy, this is so good in every way!