Grilled Trout With Garlic Dijon Potato and Tomato Basil Buerre Blanc

Servings: 2

2 skin on trout fillet

6 baby Yyukon gold potato halved

About half a head of fresh garlic

1 tbsp dijon mustard

1 cup chardonnay

6 heirloom cherry tomato halved

3 tbsp of butter

1 tbsp of finely chopped basil

3 heads of bok choy blanched, halved, and set aside

olive oil

Coat fish with oil then season with salt and pepper. Par boil potato and then dress with oil, Dijon, and garlic. Place fish on grill skin side down (do not flip). Cook until flesh feels firm. Grill potato, and bok Choy.

Reduce wine. Add basil and tomato then add butter. Swirl and finish.