We stumbled upon this recipe looking for new ways to use our favorite fruit and it went really well with our savory potato cake.

Serves 4

Broiled Trout:

• 4 Trout Filets
• 2 tablespoons Butter
• 4 dashes Paprika
• 4 dashes Onion Powder
• Salt and Pepper to taste
• 1 bunch Fresh Cherries; pitted and halved
• 1 tablespoon Brown Sugar
• 2 sprigs Thyme
• 1 Lemon juiced and zested

Start the potatoes below then mix the cherries with sugar, lemon zest, juice and thyme and set aside. When potatoes are finished set the oven to broil. Place the filets on a foil lined baking sheet and season with salt, pepper, paprika and onion powder. Top with pats of butter and broil for 10 mins. Plate the potatoes first and rest a filet over them. Serve with maserated cherries on top or on the side as a garnish.

Potato Stack:

• 4 Russet Potatos
• 1 cup Heavy Cream
• 3 sprigs Thyme
• 1 cup Stock
• 1/2 cup Cream Cheese
• Salt and Pepper
• 4 Minced Garlic Cloves
• 1 Finely Chopped Shallot
• 1/2 cup Shredded Permesan
• 1/2 cup Chèvre
• 1 bunch Chopped Parsley

Combine all the ingredients except for the potatoes, chèvre and parsley in a mixing bowl. Slice the potatoes thinly with a mandolin and stack in a buttered 12 cup muffin tin till 3/4 way full. Pour mixture in each tin till just covered. Bake covered in foil at 400 for 30 mins. Top with chèvre and bake uncovered another 15 mins until golden brown. Sprinkle with fresh parsley.