Linton Hopkins Sauteed Georgia Trout with Watercress Puree and Mandarin Salad

Ingredients

• For the Watercress Puree
• 4 tablespoons (1/2 stick) unsalted butter
• 1 bay leaf
• 1 large leek, cleaned and cut into rings
• 1/2 cup heavy cream, plus more if necessary
• Kosher salt
• 1 head of watercress, cleaned, roots chopped off
• Juice of 1 lemon
• For the Mandarin Salad
• 2 small mandarin oranges, cut into supremes
• 1/4 cup whole parsley leaves
• 1/4 cup chopped dill
• 1/4 fennel bulb, cored and thinly sliced
• 1 radish, thinly sliced
• A pinch of salt
• For the Trout
• 4 trout fillets, skin on, bones removed
• Kosher salt
• Canola, vegetable, or other neutral oil

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