-
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.
