Rainbow Trout with Jasmine Rice and Citrus Vinaigrette

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4 rainbow trout, heads removed and cleaned

Salt and black pepper

2 cups all-purpose flour

2 tablespoons olive oil

1 tablespoon olive oil

1 teaspoon butter

Jasmine Rice, recipe follows

Citrus Vinaigrette, recipe follows

Jasmine Rice:

3 cups Jasmine rice, rinsed

3 1/2 cups cold water

3/4 cup finely diced onion

1 bay leaf

Salt

White Pepper

Citrus Vinaigrette:

1/4 cup Champagne vinegar

3/4 cup fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired

1 tablespoon finely chopped shallots

1 tablespoon Dijon mustard

2 1/2 cups canola-olive oil blend (1 1/4 cups each or your preference)

Salt

White pepper

Steamed fresh seasonal vegetables, accompaniment