Fish Panzanella

Name: Fish Panzanella
Ingredients: 2 pounds whole trout (2 to 3 small trout), or other flaky fleshed fish such as salmon or char, cleaned; ¼ cup olive oil; 1 lemon, thinly sliced; 4 garlic cloves, thinly sliced; Fine sea salt, to taste; Freshly ground black pepper, to taste; 6 anchovy fillets in oil, drained and coarsely chopped; 8 scallions, white and light green parts only, cut into ½-inch pieces; 12 large green olives, pitted and coarsely chopped; ¼ cup vegetable oil; 1 large egg, lightly beaten; ¼ cup heavy cream or whole milk; 4 thick slices of country bread (about 1-inch thick); ½ lemon; Chilled vodka, for serving; Bulgarian feta, for serving

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Ingredients

2 pounds whole trout (2 to 3 small trout), or other flaky fleshed fish such as salmon or char, cleaned
¼ cup olive oil
1 lemon, thinly sliced
4 garlic cloves, thinly sliced
Fine sea salt, to taste
Freshly ground black pepper, to taste
6 anchovy fillets in oil, drained and coarsely chopped
8 scallions, white and light green parts only, cut into ½-inch pieces
12 large green olives, pitted and coarsely chopped
¼ cup vegetable oil
1 large egg, lightly beaten
¼ cup heavy cream or whole milk
4 thick slices of country bread (about 1-inch thick)
½ lemon
Chilled vodka, for serving
Bulgarian feta, for serving