Trout Almondine and Summer Squash Torte

 

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Trout Amandine

Serves 2

Ingredients

2 trout filets, skin on

coarse salt and freshly ground pepper

all-purpose flour

vegetable oil

7 tablespoons unsalted butter

½ cup sliced almonds

2 tablespoons chopped fresh parsley

juice of ½ lemon

Directions

Season the trout on both sides with salt and white pepper. Dredge lightly with flour and shake off any excess. 

Heat a large skillet or sauté pan over medium-high heat. When the pan is hot, cover the bottom of the pan with vegetable oil. Add the trout, skin side down, and press down on the fish with a spatula to set the skin. Add 1 tablespoon of butter. Saute until the skin is crispy and browned, about 2 minutes. Turn over and cook for 30 seconds. Transfer to two dinner plates.

Melt the remaining 6 tablespoons butter in the skillet. Add the almonds and sauté, stirring, until they're lightly browned. Add the parsley Turn off the heat and squeeze in the lemon juice. Spoon the sauce over the fish and serve immediately.

Summer Squash and Potato Torte

Ingredients

1 bunch green onions, thinly sliced

1 cup grated Parmesan cheese

2 tablespoons all-purpose flour

1 tablespoon chopped fresh thyme

1 1/2 teaspoons salt

3/4 teaspoon ground black pepper

2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds

12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds

6 teaspoons olive oil

Directions

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Mix remaining green onions, cheese, flour, thyme, salt, and pepper in a medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in the bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of the cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of the cheese mixture. Top with 1/6 of the potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of the cheese mixture and press gently to flatten. Repeat the procedure with a second cake pan and the remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.