Eight 4-ounce rainbow trout fillets, skinned
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup all-purpose flour
5 large eggs, lightly beaten
10 fingerling potatoes, sliced paper-thin
6 tablespoons unsalted butter or olive oil
1/4 cup dry white wine, such as Pinot Grigio
2 cloves garlic, finely chopped
Juice of 1/2 lemon
2 tablespoons unsalted butter or olive oil
8 ounces Brussels sprouts, cored and leaves separated
8 ounces Brussels sprouts, cored and leaves separated
1/4 cup toasted chopped pecans
1/4 cup golden raisins, soaked in dry white wine for 1 hour
Salt and freshly ground black pepper
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