Rainbow Trout Cassoulet - Riverence Provisions

Ingredients

• 1 ½ lbs pork belly, skin removed
• Salt and pepper
• 2 stalks celery, diced
• 1 medium carrot, peeled and diced
• 1 small onion, diced
• 3 sprigs thyme
• 3 sprigs rosemary
• 1 quart veal or vegetable stock
• 2 tablespoons tomato paste
• ¼ cup molasses
• 1 15-ounce can cannellini beans
• Small red onion slices and 10-12 Brussels sprout leaves, deep fried and set aside for garnish.
• 2 8-ounce Riverence Trout fillets, cut in half to yield 4 portions.
• Flour for dusting
• 1 tablespoon oil