Beet Chip-Crusted Trout

1. In a large pot, simmer potatoes in salted water 30 min., or until tender. Drain, cool and peel. Mash potatoes, or put through a food mill. Mix in butter, cream, chives and feta; reserve warm.

2. Season trout fillets. In shallow pan, whisk together eggs and milk. Sprinkle trout with seasoned flour, dip in egg wash and gently press crushed beet chips into flesh of fish. In a cast-iron skillet over medium-high heat, sauté fish 2-3 min. per side. Remove from heat. Add a side of feta-chive potatoes, pesto-coated vegetables, if desired, and serve in the skillet. Garnish with sweet onion tartar sauce, if desired.