Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad

Name: Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 4 servings Canola, vegetable, or other neutral oil; 59 milliliters chopped dill; 0 fennel bulb, cored and thinly sliced; 118 milliliters heavy cream, plus more if necessary; 1 Juice of lemon; 4 servings Kosher salt; 1 large leek, cleaned and cut into rings; 2 smalls mandarin oranges, cut into supremes; 59 milliliters whole parsley leaves; 1 radish, thinly sliced; 1 pinch A of salt; 4 fillets trout fillets, skin on, bones removed; 4 Tbsps (1/2 stick) unsalted butter; 1 head watercress, cleaned, roots chopped off

Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad is a gluten free, pescatarian, and דל פחמימות, main course. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 624 calories, 37g of protein, and 48g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. If you have bay leaf, parsley leaves, an of salt, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

To make the watercress puree, melt the butter in a pan along with the bay leaf and when the butter’s thoroughly melted, add the leeks. Cook them gently on medium-low heat for 5 minutes or so. When the leeks are nice and soft, add the cream and season with salt. Bring the cream to a boil and remove the bay leaf.

Ingredients you will need

Watercress

Bay Leaves

Butter

Cream

Leek

Salt

Equipment you will use

Frying Pan

Add the watercress and stir to coat. If it’s not coated, add more cream while the pan is still on the boil.

Ingredients you will need

Watercress

Cream

Equipment you will use

Frying Pan

When the watercress has wilted slightly after just a minute or two, add the watercress and most of the liquid to a blender. Carefully blend (cover the hole in the lid with a towel) and adjust the consistency: it should be almost soupy. If it’s not, add more of the remaining liquid.

Ingredients you will need

Watercress

Equipment you will use

Blender

Add the lemon juice, blend one more time, then taste for seasoning. Set aside.

Ingredients you will need

Lemon Juice

Seasoning

For the mandarin salad, simply toss all the ingredients together in a large bowl, adjust for salt, and set aside.

Ingredients you will need

Mandarin Oranges

Salt

Equipment you will use

Bowl

Finally, run your finger along the length of the trout to check for bones. If you find bones, use pliers or your fingers to remove them carefully.

Ingredients you will need

Trout

Season the fish on both sides with salt.

Ingredients you will need

Fish

Salt

Heat 2 cast-iron skillets on high heat until very hot.

Add a splash of oil and then 2 trout fillets per pan, skin side down, and press the fish into the pan with your hands or a spatula. Cook until the trout is almost completely opaque and the skin is crisp, 3 to 4 minutes. To finish, carefully flip the fish over and cook for a few seconds on the flesh side.

Ingredients you will need

Trout Fillets