Almond and Sunflower Seed Crusted Trout with Roasted Root Vegetables and Steamed Broccoli - Riverenc

Ingredients

• ½ cup carrots, diced
• ½ cup parsnips, diced
• ½ cup rutabaga, diced
• 2 tablespoons extra virgin olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• Steam broccoli, separately
• 1 tablespoon butter
• 2 tablespoons shallots, finely diced
• ¼ cup white wine
• 1 teaspoon Dijon mustard
• 1 cup heavy cream (stock or water can be used, but only use ¼ cup)
• Salt and pepper to taste
• 4 Rainbow Trout Natural Fillets, thawed
• 1 teaspoon ground black pepper
• ½ cup slivered almonds, chopped fine
• ½ cup sunflower seeds, chopped fine