Linton Hopkins' Sauteed Georgia Trout With Watercress Puree And Mandarin Salad

• 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
•  
• 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
•  
• 4 trout fillets, skin on, bones removed
• Kosher salt
• Canola, vegetable, or other neutral oil

1. 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. Add the watercress and stir to coat. If it's not coated, add more cream while the pan is still on the boil.
2. 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. Add the lemon juice, blend one more time, then taste for seasoning. Set aside.
3. simply toss all the ingredients together in a large bowl, adjust for salt, and set aside.
4. 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.
5. Season the fish on both sides with 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.
6. 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.
7. Spoon the watercress puree onto 4 plates. Top with the trout and then pile the salad over it. Serve immediately.

butter, bay leaf, heavy cream, kosher salt, lemon, nbsp, oranges, parsley, dill, fennel bulb, radish, salt, nbsp, trout, kosher salt, vegetable

Taken from www.seriouseats.com/recipes/2012/12/linton-hopkins-sauteed-georgia-trout-with-watercress-puree.html (may not work)