Idaho Trout with Roasted Vegetable Hash

• 4 fingerling potatoes, cut into ½-inch dice
• 1 Chioggia or yellow beet, peeled and cut in ½-inch dice
• 1 small carrot, peeled and cut into ½-inch dice
• 1 cup cauliflower florets, no bigger than 1 inch
• 12 small Brussels sprouts, base removed, halved lengthwise
• 4 sprigs fresh thyme, leaves removed and minced
• 2 tablespoons minced garlic
• 7 tablespoons unsalted butter
• Salt and pepper, to season
• 4 6- to 8-ounce trout fillets, skin-on
• 2 tablespoons fresh-squeezed lemon juice

Heat oven to 400˚F. Soak potatoes in hot water for 5 minutes. Drain, rinse with cold water and dry. Place in large bowl with remaining vegetables.

In small saucepot over medium heat, melt 4 tablespoons of butter with thyme and garlic. Pour over vegetables and toss to coat. Season with salt and pepper, to taste.

Spread vegetables in single layer on large sheet tray. Bake 20 minutes, toss, and continue baking until brown and crisp, about 20 minutes more. Taste for seasoning. Turn off oven with tray inside.

Pat trout dry and season with salt and pepper. Heat lightly oiled large sauté pan over medium-high heat. Place trout skin-side down in pan. Cook for 2 minutes, or until skin is golden brown and crisp. Flip fillets and turn off heat. Set aside.

Heat remaining 3 tablespoons butter until melted. Add lemon juice, and stir to combine.

Divide vegetables on plates and top each with trout. Drizzle with lemon butter, and garnish with lemon wedge if desired. Serves 4.

Cinder 2016 Dry Viognier (Snake River Valley). Viognier is ideal for the long, warm growing season of Idaho’s Snake River Valley, where it develops classic floral and stone-fruit notes. “This local wine plays very well with the trout dish,” says Cameron Lumsden. “It has a rich flavor profile but a good amount of acid to cut through the sweet, earthy vegetable hash.”