Chicken Fried Rainbow Trout with Gribiche and Pickled Vegetables - Riverence Provisions

Ingredients

• 4 cups warm water
• ⅓ cup distilled white vinegar or rice vinegar
• 3 tablespoons sugar
• 2 tablespoons salt
• ½ lb. carrots, julienned or cut into thin match-like strips
• ½ lb. daikon radish, cut same as carrots
• ¼ cup red radishes, sliced
• 2 cups buttermilk
• 4 (5-6 oz.) Riverence Rainbow Trout fillets
• ½ teaspoon salt
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons mayonnaise
• 2 tablespoons cornichons, finely chopped
• 1 hard boiled egg, finely chopped
• Fresh ground black pepper
• 1 tablespoon parsley, chopped
• 2 teaspoons tarragon, chopped, optional
• Vegetable Oil, for frying
• 1 cup superfine white rice flour
• 1 cup corn starch
• 3 tablespoons fresh dill, coarsely chopped
• 2 teaspoons garlic powder
• 1 teaspoon salt
• Garnish: fresh dill, chopped chives, deep fried capers