Recipe - Half Cod With Peppers Bechamel And Mild Mustard

2 Boneless brook trout
One half pound Fingerling potatoes
Butter; for potatoes
2 Red onions
2 tablespoon Balsamic vinegar
1 ounce Olive oil
1 teaspoon Smoked salt

Cut the head off the trout and separate the fillets; season each fillet
with the smoked salt and reserve. Split the potatoes in half lengthwise and
cooked them covered with water and a dollop of butter. Cut the onions in
large dice and cook them in olive oil until tender, deglaze with balsamic
vinegar, do not reduce. Place the fillets skin down and cook for 6 to 8
minutes or until the flesh is no longer translucent. This recipe yields 2