Trout Pot Pie with Dill and Chive Biscuits and Caesar Salad

In a medium pot, bring 4 cups of salted water to a boil. Add leeks and cook for 10-12 minutes, or until tender. Drain and set aside

In a medium pot, cover carrots by 1 inch of cold salted water. Bring to a boil and cook 2-3 minutes, or until tender. Drain and set aside.

In a medium saucepan, melt butter. Add flour and cook, stirring, 1-2 minutes. Add white wine. Add milk, dill, salt and pepper. Bring sauce to a boil, then simmer, stirring occasionally, 4 minutes. Remove pan from heat.

In a medium bowl, whisk together flour, baking powder, and salt. Blend in butter cubes with fingertips until the mixture resembles coarse meal.

Stir in milk and herbs with a fork until mixture comes together.

Gather dough into a ball, then turn onto lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8 inch round, then cut out 4 biscuits slightly larger than 2 cup ramekin.

Pour 3 tbsp of prepared sauce in each 2 cup ramekin. Sprinkle leeks and carrot on top. Add 2 oz of seasoned trout on top of vegetables. Repeat layers again.

Brush edge of ramekin with egg wash and place biscuit over ramekin. Brush entire biscuit with egg wash and sprinkle with coarse salt. Pierce each pot pie with a knife to allow steam to escape.

Bake at 450 F for 20-25 minutes, or until mixture is bubbling and biscuits are golden brown.

For the croutons, in a medium skillet, heat olive oil and garlic over medium low heat. Add bread and toss in olive oil for 3-5 minutes, or until golden brown. Remove from heat and let cool to room temperature.

For the dressing, in a medium bowl mix shallot, red wine vinegar, Dijon mustard, garlic, anchovies, capers and black pepper. Whisk in olive oil in a slow stream to emulsify dressing.

To assemble, in a large bowl, toss romaine hearts with dressing. Sprinkle with croutons, Parmesan cheese shavings and serve.