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Place trout on a sheet tray lined with parchment. Season with salt and pepper, then cover with thyme and lemon slices. Place in a smoker with preferably fruit wood at 220° for about 45 minutes until fish is just starting to flake.
Heat the olive oil in a pan over medium heat and sauté the onion and garlic until translucent. Add the rapini and cook for 5 minutes until wilted down. Add the white beans and Champagne vinegar, along with the chili flake and butter, and cook until everything has become well combined. Season with salt to taste
Place honey in a saucepan and bring to a light boil over medium heat until honey begins to darken in color. Add balsamic and let cook again until sauce is smooth. Add in red wine and thyme and simmer until sauce has a syrup like consistency. Season with salt to taste.
Plate the fish on top of the greens and beans, and drizzle the gastrique on top.
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