Sometimes you just need something heavy. Potatoes are an excellent answer. I wasn’t as successful with these, baked in butter, milk, rosemary, garlic, and S&P. I ought to try potatoes au gratin. Justines’ make me jealous. I have a sneaky feeling they require hours in the oven, and I just can’t commit to that. The gravy is butter (instead of bacon fat), garlic, more rosemary, flour, milk. Thick and delicious.
The trout is pan fried with a balsamic/red wine reduction that has become a favorite on our table. I believe I sprinkled dried basil to taste. The acidic sweetness of the reduction mingles with the creamy base of the gravy to give you two different and complimentary flavors on the plate.
I am becoming a steadfast fan of the two sauces, two colors, two tastes battling, flirting, joining on the plate and in the mouth