Brook Trout in Carrot Celery Nest

fillet, sour, flour and sauté in olive oil and a flake of butter. Cut the lettuce hearts in half, season and sauté in olive oil and a clove of garlic. Coat the remaining sliced carrots and peeled, chopped celery with a marinade of one part olive oil, two parts balsamic vinegar, one tablespoon mustard, salt and pepper and arrange in the center of the plate. Place the roasted brook trout in the carrot-celery bed and garnish with raspberries marinated in powdered sugar.

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