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Watercress Salad with Sautéed Rainbow Trout, Manchego and Toasted Almonds

The spicy flare of watercress and piquant flavors of Manchego give the mildness of fresh trout a delicious lift. Pair with California Sauvignon Blanc or Pinot Gris.

Ingredients
  • 2 (1-pound/450 g each) whole rainbow trout, cleaned, with scales, head and tail removed*
  • salt and ground black pepper, for sprinkling the trout
  • 1/3 cup (20 g) roughly chopped fresh parsley leaves
  • 1 lemon, thinly sliced into six rounds
  • 2 tablespoons (30 g) unsalted butter
  • 5 tablespoons (75 ml) extra virgin olive oil
  • 1/4 cup (60 ml) fresh lime juice
  • 2 tablespoons (30 ml) cider vinegar
  • 1 tablespoon (15 ml) spicy style mustard
  • 1 tablespoon (15 ml) honey
  • 1/2 teaspoon (2.5 ml) salt
  • 4 cups (100 g) watercress, with one inch (2.5 cm) of stem left on
  • 2/3 cup (55 g) sliced almonds, toasted
  • sliced almonds, toasted and salted
  • 1 piece (about 2 1/2 ounces/75 g) Manchego cheese

* Your local fish purveyor will gladly clean, scale and remove the head and tail of any fish at your request.

Serves 4



Directions
  • Sprinkle the trout generously with salt and pepper, inside and out.
  • Sprinkle half the parsley into the cavity of one trout and half into the other.
  • Place three lemon slices in the cavity of each trout.
  • Heat the butter and two tablespoons (30 ml) of olive oil in a large skillet over medium heat.
  • When the butter starts to sizzle, place the fish in the pan.
  • Cook trout for 6 minutes on each side. Cover the skillet and remove from heat.
  • To make the lime dressing, whisk the lime juice, vinegar, mustard, honey and the salt in a small bowl.
  • Gradually whisk in the remaining 3 tablespoons (45 ml) olive oil.
  • In a large bowl, toss the watercress with four tablespoons (60 ml) of the lime dressing.
  • To serve, divide the watercress among four plates.
  • Remove the trout from the skillet and place them on a cutting board.
  • Use the side of a fork to scrape the skin from one trout. Use a spatula to lift the filet and place it on a serving of watercress.
  • Remove the bone and transfer the second filet to a serving of watercress. Repeat with the second trout.
  • Add the remaining dressing to the skillet and bring to a simmer.
  • Drizzle each serving with warm dressing.
  • Garnish with almonds and shave desired amount of cheese on top using a vegetable peeler.
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