Lay the tout, skin side down, on a paper towel to drain and dry while you prepare the vegetables.


Peel the outer skin off the parsley root and the carrot. Using the peeler, make long, curly shaves of both vegetables. You can alternatively use a mandolin to make long, thin shavings.


Slice the radishes as thinly as possible using a sharp knife, or make rounds with the mandolin, then stack them and cut into thin, julienned sticks. Do the same with the zucchini, slicing it thin and then cutting the slices into long sticks. Place all of the prepared vegetables in a medium bowl and add the parsley leaves.


In separate bowl, whisk together the vinegar, ½ cup of olive oil and the basil leaves with salt and pepper to taste. Cut the cherry tomatoes in quarters and add them to the vinaigrette along with the basil seeds. Allow the mixture to sit while you prepare the trout.


Heat enough olive oil to completely cover the bottom of a10-inch sauté pan. Season the trout with salt and pepper and sauté, 2 at a time, skin side down, for 3 minutes, or until the fish is cooked almost completely through. Using a wide spatula, flip the trout and cook for 30-45 seconds more. Drain the trout on fresh paper towels and keep warm.
Toss the vegetables with the vinaigrette, and taste to adjust seasoning. To serve, divide the vegetables on 4 heated plates, topping each with each serving of trout (2 fiilets). Drizzle the remaining vinaigrette over the trout and around the plate.


*Note: “Pining” means that the tiny pin bones have been removed. Since this can be very tedious, have your fishmonger do this if possible.


**Bail seeds are available at most Asian grocery stores. Before using them, soak them in cold water until they “bloom,” forming a soft, translucent outer layer.