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
Instructions
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