INGREDIENTS

INSTRUCTIONS

Peel the beets and slice into 1/4 inch thick rounds. In a nonreactive
pot combine the venegar, seeds, and sugar. Bring to a boil and reduce
by half. Add the water and bring back to a boil. Add beets and cook
until done but still firm. Remove from heat and let beets cool in
liquid. (The beets can be done a week ahead.)  To make the lemon
vinegar: Combine 2 ounces of the strained cooking  liquid from the
beets with the lemon juice. If necessary, remove the  bones from the
trout. Bones can be easily removed by taking out the  backbone, and the
pin bones for the most part will come with it. Peel  skin off the
fillets. Flake the fish gently into small pieces about  the size of
lump crab meat. Store the fish in the refrigerator or  until ready to
serve.  To make the chive oil: Combine the chives with the grape seed
oil in a  blender. Puree until smooth; season with salt.  To assemble
the salad: Remove the beets from the liquid and cook on a  grill or in
a skillet until warmed. Place three slices of beet onto  each plate.
Drizzle about 1 T chive oil around beets; do the same  with the lemon
vinegar. Divide the trout into equal portions and  place a small pile
of trout on top of the beets. Finish salads by  placing one small bunch
of baby lettuce in the center of each plate  and sprinkling with lemon
zest.  From "The Austin American Statesman" typed by jessann :) Posted
to  MM-Recipes Digest V3 #305  Date: Wed, 06 Nov 1996 21:30:23 -0600
From: jessann doe <jessann@texas.net>

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