The MishKatz Nuptial Menu: Brook Trout & Potato Scales

Potato-scaled Brook trout with Pistou 
8 tbsp. butter, melted
1 lbs little mixed potatoes
1 or 2 large fish filets – I actually used tile fish, as recommended by my monger
Salt and freshly ground black pepper
Put butter into a bowl. Mandoline-slice the potatoes and put the little rounds into the butter. Season the filets with salt and pepper on both sides, transfer to baking tray skin side down, and scale the non-skin side with potatoes. Overlap the rounds to make it more realistic.

Bake at 350 until the fish is cooked, then broil for 3-4 minutes to brown the scales.

Serve with pistou:
1/4 cup olive oil
1 tsp salt
1 TB minced garlic
a bunch of mixed fresh herbs, in this case, mint, basil and oregano

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