Rainbow Trout and Red Cabbage Slaw

Friday October 17
Our local grocery, Zehrs, sometimes has quite decent fresh fish, and this time we plumped for two plump rainbow trout. We stuffed them with fresh herbs from the windowbox, and sautéed them simply in oil and butter. They overlapped the pan and then the plates, so we were only able to eat half of each; Holt would take the remaining cold fillets and toss the pink flakes of fish with apple slices, celery, cucumber, toasted walnuts, lemon juice, and olive oil, for a lovely weekend salad.
On the side, a red cabbage slaw, which we'd prepared on Tuesday, as no meal for the two of us can use up a whole red cabbage.