Honey Glazed Trout and Brown Butter Lime Sauce with Mashed Sweet and Russet Potatoes

For the Mashed Sweets:

• 2 medium sweet potatoes, peeled and cut into 1-inch pieces
• 1 teaspoon salt
• ¼ cup milk
• 2 tablespoons salted butter
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Mashed Russets:

• 1 lb. Russet potatoes, peeled and cut into 1-inch pieces
• 1 teaspoon salt
• ¼ cup milk
• 2 tablespoons salted butter
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Trout:

• 4 Riverence Rainbow Trout fillets
• 2 tablespoons olive oil
• 2 tablespoons honey, divided
• 8 tablespoons flour, divided
• Brown Butter Lime sauce

For the Brown Butter Lime Sauce:

• 6 tablespoons salted butter, cubed
• 1 lime, zested and juiced
• 1 garlic clove
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Mashed Sweets and Mashed Russets:

1. In two separate medium sized pots, bring water to a boil. Add a teaspoon of salt to each.
2. Add potatoes separately (each in its own pot) and cook until fork-tender.
3. Drain each and mash in separate bowls, adding milk, butter and seasonings to taste.
4. Keep warm while preparing the rainbow trout and sauce.

For the Trout:

1. Preheat a large skillet over medium-high heat and heat olive oil. Add all four trout fillets.
2. Evenly brush honey over both sides of each fillet.
3. Using a mesh sieve, sprinkle each side of fillets with flour, coating evenly.
4. Carefully place each fillet skin side down in the skillet and cook 3-5 minutes per side.
5. While trout is cooking prepare the Brown Butter Lime Sauce.

For the Brown Butter Lime Sauce:

1. Place the butter in a small saucepan and cook over medium heat, swirling pan occasionally until butter is fragrant and has turned a tan shade.
2. Remove from heat and add brown butter, lime zest, lime juice, garlic, salt and pepper to a blender. Blend on low for 30 seconds to 1 minute until well blended. Pour into a small dish and set aside, keeping warm.
3. Whisk sauce before pouring over the trout when plating.

To Serve:
Pipe desired amount of mashed sweets and russets onto plate. Plate trout next to the potatoes and drizzle with Brown Butter Lime Sauce.