Trout Grenoblaise with Tian of Zucchini, Tomatoes, and Potatoes and Mixed Green Salad

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2 tablespoons olive oil

2 slices good quality white bread, cut into 1/8-inch cubes

Salt and freshly ground pepper

2 whole brook trout, filleted

1 cup all-purpose

6 tablespoons butter

1 lemon, segmented and finely chopped

2 tablespoons fresh lemon juice

1 tablespoon capers

1/4 cup fresh flat leaf parsley, finely chopped

Tian:

2 zucchini, thinly sliced

2 tomatoes, thinly sliced

2 baking potatoes, thinly sliced

1/4 cup olive oil

6 cloves garlic, thinly sliced

1/4 cup finely chopped chervil

Salt and freshly ground pepper

Mixed Greens with Pink Peppercorn Vinaigrette:

6 cups mixed greens, torn into pieces

1 teaspoon Dijon mustard

1/4 cup champagne vinegar

Salt and freshly ground pepper

1/2 cup olive oil

2 tablespoons pink peppercorns in brine, drained