Rainbow Trout with Brown Butter and Salt-Roasted Beets

• 8 small beets with their greens (about 3 pounds)
• 3 pounds kosher salt (about 8 cups)
• 2 tablespoons fresh orange juice
• 1/4 teaspoon finely grated orange zest
• 3 tablespoons extra-virgin olive oil
• Sea salt
• Freshly ground pepper
• Four 6-ounce rainbow trout fillets, pin bones removed and skin scored on the diagonal at 1-inch intervals
• 1/4 cup canola oil
• 4 thyme sprigs
• 4 tablespoons unsalted butter
• 1 teaspoon fresh lemon juice
• 4 tablespoons creme fraiche

1. Preheat the oven to 375 degrees .
2. Cut off the beet greens.
3. Discard the stems and tear the leaves.
4. In a baking dish, arrange the beets in a single layer and cover with the kosher salt.
5. Roast for 1 hour, until tender; let cool slightly, then peel and quarter.
6. In a bowl, toss the beets with the orange juice, zest and 1 tablespoon of the olive oil.
7. Season with sea salt and pepper.
8. Season the trout with salt and pepper.
9. In a cast-iron skillet, working in 2 batches, heat 2 tablespoons of the canola oil until it shimmers.
10. Cook half of the fillets skin side down over moderately high heat until golden, 3 minutes.
11. Add half of the thyme and cook until the skin is crispy.
12. Add half of the butter and turn the fillets; cook over moderate heat, basting, until just cooked through, 2 minutes longer; transfer to a plate.
13. Discard the thyme.
14. Wipe out the skillet.
15. Add the remaining 2 tablespoons of olive oil and the beet greens and cook, tossing, until just wilted, 2 minutes.
16. Stir in the lemon juice and season with sea salt and pepper.
17. Serve the trout with the roasted beets and greens, spooning a tablespoon of creme fraiche on each plate.

beets, kosher salt, orange juice, orange zest, extravirgin olive oil, salt, freshly ground pepper, trout, canola oil, thyme, unsalted butter, lemon juice, creme fraiche

Taken from www.foodandwine.com/recipes/rainbow-trout-with-brown-butter-and-salt-roasted-beets (may not work)