Instructions: Make the dressing: In a small bowl, combine the lemon juice, sun-dried tomato, mustard, salt and pepper. Whisk to mix until the salt has dissolved. Slowly add the olive oil, whisking constantly so that the dressing thickens slightly. Taste for seasoning and set aside.

Pour about 1 1/2 inches of water in a large saute or frying pan and add the wine, peppercorns, bay leaf and a 1 pinch of salt. Bring to a boil and simmer 2 miutes. Add the trout fillets and poach over medium heat until the trout is opaque through the thickest part, 5 to 7 minutes. Drain the fillets on paper towels and set aside to cool.

Heat the oven to 350 degrees. Scatter the pine nuts in a cake pan and toast in the oven until golden brown, 5 to 7 minutes, shaking the pan occasionally so the nuts brown evenly. Set aside.

Whisk the salad dressing to mix and toss with the lettuce in a large bowl. Taste the salad for seasoning and arrange on 4 chilled plates. Discard the skin from the trout fillets, divide the trout into large pieces and arrange them over the greens. Scatter the red onion rings, pine nuts and capers over the salad and serve immediately.

This recipe yields 4 servings.

Comments:
This recipe takes advantage of trouts versatility. Poached fillets are paired with crisp greens, toasted pine nuts and a sun-dried tomato dressing. Any of your favorite seasonal vegetables can be added. Slivered almonds can take the place of nuts.

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