Truffle Vinaigrette:
2 tbsp. reduced warm veal stock
2 tbsp. blended oil
1 tsp. minced shallots
1 tsp. lemon juice
1 tsp. sherry vinegar
½ clv. Garlic minced
½ tsp. thyme leaves
1 tsp. minced canned truffle
salt and pepper to taste

Ingredients
4 pcs trout fillet, pin boned
1 tbsp. blended oil
2 cups, diced fingerling potato, butter braised
1 cup.   Shiitake mushrooms, de-stemmed and quartered
2 cup.  Asparagus, peeled and blanched, cut on the hard bias
¼ cup. Bacon lardons
1 cup.  Spring onion julienne
1 clove of garlic back sliced
1 tbsp. parsley chiffonade
1 tsp. chives, thinly sliced
1 tsp. butter
2 tsp. fresh squeezed lemon juice
1 tsp. thyme leaves
2 cups. Baby mustard greens
1 tsp. sherry vinegar
4 each.  Quail eggs
2 tbsp.  truffle vinaigrette. Recipe to follow

Combine all ingredients and keep warm

 Trout:
Place 1 tbsp. blended oil in a cast iron pan over medium to high heat.  Using a paper towel, dry the skin side of the trout.  Season the trout fillets on the skin with kosher salt and white pepper.  Once the oil in the pan reaches smoke point, lay the trout fillets skin side down into the pan. Sear the trout until the skin is golden brown.  Add a tsp. of butter and lemon juice, along with 2 sprigs of thyme.  Flip the trout over in the pan and allow to cook for an additional 30 seconds.  Remove from the pan and serve immediately.

Method:
Vegetable Garnish:
In a sauté pan over medium heat add 1 tbsp. of the blended oil.  Once the oil reaches smoke point, add the quartered shiitake mushrooms.  Cook until the mushrooms are golden brown.  Next add the butter braised potato, sauté until the potatoes get a little color.  Then add the garlic, onion, asparagus, and bacon, quickly sauté until the onions are translucent and adjust the seasoning.  Right before you remove from heat add the mustard greens, herb, lemon juice, and sherry vinegar.  Toss the sauté pan a few times and plate.

Plating:
In the center of the plate, spoon the vegetable garnish down.  Equally divide the garnish onto the four plates.  Next spoon some of the truffle vinaigrette in a circle around the vegetable.  Top each plate with a cooked trout fillet, skin side up and garnish each fillet with a quail egg.

 Quail eggs:
In a Teflon pan, heat 1 tsp. of blended oil over low to medium heat.  Using a serrated knife cut the top off the quail eggs and gently add them to the pan, being careful not to break the yolk.  Cook until the whites are set, season with salt and pepper.  Garnish the top of the trout fillet on each plate with a quail egg.