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1
For the sausage gravy: Heat a pan over high heat, add the oil and then add the sausage.
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2
Brown the sausage, stirring and breaking up the large chunks, until cooked through.
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3
Add the chile powder, thyme and cayenne and saute for 1 minute.
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4
Stir in the flour to make a roux.
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5
Slowly stir in the milk and bring the gravy to a simmer.
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6
Reduce the heat to a simmer and cook for 10 minutes, stirring so the sauce does not burn.
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7
Season with salt and pepper.
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8
Keep warm.
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9
For the vegetables: Preheat the oven to 400 degrees F.
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10
Toss the potatoes in a bowl with 2 tablespoons of the grapeseed oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
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11
Spread the potatoes on a baking sheet and bake until tender and browned, 20 to 25 minutes.
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12
Heat a large saute pan over high heat.
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13
Add the remaining 2 tablespoons oil to the pan.
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14
Add the potatoes, tomatoes and garlic to the pan and saute for 2 to 3 minutes.
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15
Add the kale to the pan and saute to wilt the kale.
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16
Add a little water to help with the wilting if needed.
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17
Season with salt and pepper and a squeeze of lemon juice.
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18
For the trout: Season the trout with the salt and pepper.
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19
Heat a large skillet over high heat.
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20
Add the oil to the skillet and then gently place the fish flesh-side down in the skillet.
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21
Sear the fish on the flesh side for 2 to 3 minutes and then flip and cook until the skin is crispy and the flesh is fully cooked, another 2 to 3 minutes.
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22
Allow the fish to rest briefly before serving.
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23
For plating: Divide the vegetables among 6 plates, lay the fish (flesh-side up) over the vegetables and then spoon the sausage gravy over the top of the fish.
