Almond-Crusted Trout with Gruyère Galette / Grape Beurre Blanc

The first time I had a grape beurre blanc I was in Hawaii and I nearly fell off my chair, it was that good. I later learned that it is a classic French sauce, and there is no other nation that knows the art of how to use butter in food better than the French. The galette is salty and chewy and decadent, and with this nut-crusted trout, it’s a marriage made in heaven.

This is a thin fish, and I like to stack it high and let the butter sauce drip and fall all around so it starts a rio