Crusted Trout with Steamed Carrots and Celery finished in a Coriander Olive Oil Butter with Bruschetta

Ingredients

Trout (Skin On)
Carrots (peeled and sliced on a 45 degree angle)
Celery (trimmed and sliced on a 45 degree angle)
Thick Slices of French Bread (Baguette)
Salt, Pepper, Tumeric
Olive Oil, Butter, Lemon Juice

Procedure

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