Ingredients

• 6 Trout Filets (ruby red) head off, pin bones out

• 1 cup Panko (Japanese Bread Crumbs)

Trout Sauce

• 1 Yellow Onion

• 1 rib Organic Celery

• ½ Turnip

• ½ cup White Wine

• ¼ cup Almonds, toasted

• ¼ pound Butter (1 stick)

• 2 cloves Organic Garlic

• 4½ cups Water

• 1 tablespoon Butter

• 2 tablespoons Honey

• 1 Organic Lemon, juiced

Caponata

• 4 medium Organic Zucchinis

• 2 medium Red Peppers

• 2 medium Poblano Peppers

• 1 Red Onion, diced small and sautéed

• ½ cup Capers

• ½ cup Olives, roughly chopped (Calamata)

• 4 Organic Tomatoes

Barley

• 1 medium Onion, diced small

• 2 cups Barley

• 2 quarts Chicken Stock

• 3 tablespoon Butter

• Salt and Pepper, season to taste