Lemon Caper Trout AND Sweet Beets and Apples

Sorry its been a bit of a wait for the new post. I've been busy, I'm not being paid for this so you know, got thangs to do.  So you might have noticed the CAPS LOCKED and in the title.  You may ask why. Welllllll, I made them both together and though they were both delicious, they didn't go together well.  So here's what I suggest. The trout make with some pasta or something with a nice butter taste.  For the beets, I'd say you want something a bit more earthy to balance out the sweet, think mushroom sauces, something like that.  Maybe perhaps you could slice em thin and put on a Turkey Burg mmmm. So for the first time I'm going to separate them rather than what you would do in the normal course of your meal.

So here's what you need...for the fish:
One large frying pan
Spatula 

2 pieces trout (uniform size is best, bout 3/4 of an inch think all the way through)
2 Tablespoons Butter
2 Teaspoons Capers
1/2 Lemon (or 1/4 cup of juice)
Pepper
Salt (to taste)

Pretty basic here-
-Add the butter, let it melt over medium low heat
-DRY and lightly pepper both sides of the trout
-Once the butter melts add the capers, let it sit for about 5 minutes
-Add the lemon juice after the 5 minutes
-Add the salmon as flat on the pan as possible aka no capers, heat for 4 minutes a side

To plate  put the salmon down to let rest for about 3 minutes while the sauce and capers stay in the warm pan, pour it over and if you want add a bit of zest from the lemon peel.

Not so hard aye, not gonna get much better going out so now you know, the side dish is a bit more exciting on your taste buds, don't see it as often.

Sweet Beets and Apples:
Equipment:
Medium frying pan
Spatula
Chef Knife
Tin foil

Ingredients:
3 medium beats (any color)
2 medium apples (I used some green apples but any apple will do)
2 Table Spoons of Apple cider vinegar
3 Table Spoons of brown sugar
1 Teaspoon of cinnamon
Oil
Salt

Here we go:
-Preheat the oven to 375
-Put the beets on the tin foil
-Cover in oil and salt and wrap in foil
-Put in the oven for 30-35 minutes (until soft)

Go to the pan:
-After about 10 minutes you can start the apples, we're going to skin and core the apples
-Cut in to wedges, 8ish pieces each
-Put the apple cider vinegar and 2 tablespoons of brown sugar to the pan over high heat
-Stir until the sugar is dissolved and turn down to medium heat
-Add the apples, cook for 6-8 minutes or until they are the texture you like
-Add the cinnamon and the rest of the sugar

-Once the beets are done, slice a bit smaller than the apples
-Add them to the pan, stir, taste, maybe a bit more salt, sugar or cinnamon, serve it

Hope you like those, give em a go, remember, USE THEM AT DIFFERENT TIMES, don't waste 2 delicious, easy dishes on each other.  Have a good'n

-AJ