Union Public House
Blake Rushing and Patrick Bolster

4 whole trout
2 green tomatoes
12 cherry tomatoes
1 head bibb lettuce
12 fingerling potatoes
20 slices of then sliced coppa
1 cup Greek yogurt
1 cu mayonnaise
ΒΌ cup chopped dill, tarragon, parsley
1 lemon, juiced
1 shallot, small dice
Salt and pepper

In a bowl, mix yogurt, mayonnaise, shallot, lemon juice, herbs and pinch of salt and pepper to taste. Thin slice the green tomatoes and cut the cherry tomatoes in half. Gently cook the potatoes in simmering water until just cooked and let cool at room temperature. Slice in half and set aside. Pre-heat oven to 375 degrees. Place 2 saute pans over medium high heat on stove top. Add olive oil to just barely coat the bottom of the pans. Once oil is shimmering, add trout. Cook 4 minutes then. Turn over. Skin should be crispy and golden. Place in oven to finish cooking for 7 minutes. While the trout is cooking, spread the green tomatoes in a circular pattern on plate. Lay a couple of leaves of bibb lettuce on each plate. Add cherry tomatoes around the outside. Dress the fingerling potatoes with the yogurt dressing and pile in the middle. Once trout is ready, place on plate and add a little more dressing around the plate with slices of coppa. Serves 4