Title: Salade Alsacienne
Categories: Vegetable Fish Shell French
Yield: 4 Servings

2	ts	Duck fat or vegetable oil
2		Russet potatoes, peeled,
		Cut into 1/2 in dice
		And washed
2	sl	1/4 in thick bacon, cut
		Into small strips
4		Smoked trout filets
2	ts	Chives, chopped
1	ts	Thyme, chopped
2	ts	Parsley, chopped
2	ts	Shallots, finely sliced
1	c	Fromage blanc (you may
		Use farmers cheese
		Processed with 2 Tb
		Milk)
		Salt and pepper
1	ts	Red wine vinegar
3	ts	Sunflower oil
2		Hd frisee or young
		Dandelion
1/3	c	Tomato, diced

(Courtesy of Chef Olivier De Saint Martin of Dock Street Brewery and Restaurant)

Preheat oven to 300 degrees F. Heat the duck fat or oil in a saute pan. Add the potatoes and bacon, cook together until the potatoes are fully cooked and golden brown and the bacon is slightly crisp. While the potatoes are cooking, cut the trout filets into fourths and warm in the oven. Mix chives, thyme, parsley and chives into the cheese, season to taste with salt and pepper. To make the dressing, in a bowl, combine vinegar with a pinch of salt, stir in the sunflower oil last. Add frisee to the dressing, taste and add pepper if necessary. To the salad, add bacon and potato mixture, toss together to warm the salad. To plate, scoop fromage blanc into the center of each plate. Arrange the salad around the fromage, top each salad with 4 pieces of the warm smoked trout. Sprinkle with diced tomato and serve while still warm.

Yield: 4 servings.

SOURCE: Dining Around Show Copyright 1998, TV FOOD NETWORK SHOW #DI1401 Format by Dave Drum From: Dave Drum Date: 04 Aug 98

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