Directions

1. In heavy-bottomed non-aluminum sauce pan slowly cook the cup of Gooseberries and 2 oz Nasturtium Flowers in the unsalted butter over low heat until the Gooseberries have become soft and sauce-like. Food mill through its finest screen and set aside. In another heavy bottomed non aluminum sauce pan reduce the Fish Stock and Cream until sauce consistency. Add the Gooseberry/Nasturtium purée. Salt to taste. Salt and pepper the Trout fillets and sauté them in the olive oil over high heat. To serve, put the sauce on plate, then the Trout. Garnish generously with Nasturtiums and the lightly cooked gooseberries.