Pan Sauteed Lake Trout with Herby Potato and Asparagus Salad

I, generally, find that people either love seafood and that means all seafood; shell fish, fish, cooked, raw, fresh water and ocean dwelling; or they grossed out by the thought of it.  I find myself a lifelong member of the former category. But, though I have never met a seafood I don't like, I do find that, like a predictable creature of habit, I find myself purchasing the same fish over and over as I am most comfortable preparing salmon, tuna and talapia.  Living in the mid west, we don't have the fortune of a wide array of fresh fish from which to choose, anyway.  However, during a recent visit to my local Whole Foods Market, I was convinced to expand my fish comfort zone and try this freshwater Lake Trout.  The fish monger suggested I keep the recipe simple, something like a pan sautee with a light pan sauce.  So, that's precisely what I did!  Thank goodness, I did!  A delicious, succulent, mild, tender, moist fish with the most delightful flavor which is only enhanced by this simple preparation.  Now, at least, I have one more fish to add to my 'go to' list which I predict will be infinitely expanding.

Pan Sauteed Lake Trout
1 Lake Trout fillet
2 Tablespoons of all-purpose flour
1 Tablespoon Old Bay Seasoning
4 Tablespoons of butter
1 small shallot, minced
1/4 cup dry white wine
juice of 1/2 lemon, plus extra for garnish
salt and pepper, to taste

Preheat a heavy skillet over medium heat.  Add 2 tablespoons of butter.  Lightly coat the fish fillet with the Old Bay seasoned flour.  Once the butter stops foaming, at the fish to the pan and sautee until golden brown and just cooked through.  Approximately, 1-2 minutes per side.  Remove fish to plate and side aside.  Add shallots to the pan and sautee until translucent.  Add wine and let cook until sauce slightly thickens.  Add lemon juice, salt and pepper and cook for a 1 minute more.  Off of the heat, whisk in 1-2 additional tablespoons of butter.  Taste for seasoning.  Drizzle pan sauce over fish and serve with extra lemon slices.

Herby Potato and Asparagus Salad (serves 2)
4 small Yukon Gold potatoes
6 Asparagus stalks
2 Tablespoons fresh parsley, chopped
2 Tablespoons fresh chives, or green onions, chopped
2 Tablespoons fresh dill, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1 Tablespoon red wine vinegar
salt and pepper

Preheat oven to 375 degrees.  Place potatoes and asparagus on a baking tray without any seasoning or oil.  Roast asparagus for approximately 5-6 minutes or until tender but al dente.  Allow potatoes to cook for an additional 40 minutes or until fork tender.  Let cool.  Cut asparagus into 1 inch pieces and add to a large mixing bowl.  Cut potatoes into a large dice and add to asparagus.  Season potatoes and asparagus with salt and pepper.  In a food processor, add parsley, chives, dill, mayonnaise, sour cream, red wine vinegar and salt and pepper.  Process until smooth and add to potatoes and asparagus.  Stir to combine and refrigerate for several hours to flavors to develop.