Trout a la mexican mix w scalloped potatos Large rainbow trout 3-4 potatoes 1 shallot sliced 2-3 clove roasted

garlic AAOF mexican dip mix 1/4 cup cream 1/4 cup shreded parmesan 1 TBSP butter Score trout along lenght on both sides. Liberally rub mix into fish until well s aturated. Set aside. Peel and rince potatos. Slice 1/4 inch thick peices and lay out on the bottom of deep pan (scallop potato style). Season with salt pepper to taste and add sliced shallot and roast ed garlic. Place fish and cover with foil. Place in 350 degree oven for aprox 30 minutes or until stea m starts to form. Remove Trout from potatos and place alone on a sheet pan. Add cream to potato mix and r eturn both fish and potatos to oven. turn up to 400 degrees and cook for aprox 30 more minutes, checking for doness by pressing the flesh until it just gives way. Add parm and butter to creamed potatoes and place back in oven and prepare your table. Potatos are done when creamy and resembling traditional scallop potatoes fish do ne when flesh is flaky and skin is browned and crisp.