Roasted Bitter and Sweet Vegetables with Trout and Green Goddess Cream - alive magazine

Name: Roasted Bitter and Sweet Vegetables with Trout and Green Goddess Cream - alive magazine
Ingredients: 2 heads radicchio, core intact, each cut into 4 wedges; 1 large bulb fennel, core intact, cut into 8 to 12 wedges; 8 carrots, peeled, halved lengthwise or crosswise; 1 bunch green onions, halved; 2 Tbsp (30 mL) extra-virgin olive oil; Salt, to taste; 4 - 4 oz (112 g) skinless trout fillets; 1/8 tsp (0.5 mL) ground black pepper; 2 Tbsp (30 mL) capers; 1/4 cup (60 mL) kefir or buttermilk; 1/4 cup (60 mL) mayonnaise; 2 Tbsp (30 mL) heavy cream; 2 Tbsp (30 mL) lemon juice; 1 tsp (5 mL) Worcestershire sauce; 1 cup (250 mL) roughly chopped fresh cilantro or parsley; 1/4 cup (60 mL) roughly chopped fresh dill; 1/4 cup (60 mL) sliced fresh basil

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Fish and chips with tartar sauce is a meal attached to memories ranging from sunny beachside vacations to drizzly days in England, from late nights at the pub…

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