Local trout, foraged wild watercress, and preserved lemon
serves 4
Salt & pepper
4 whole trout fillet trimmed
4 Tbs unsalted butter
olive oil
2 whole shallots, minced
2 big bunches of wild watercress or store bought. cleaned
one preserved lemon
apple cider vinegar
1 tsp sugar
Take the trimmed trout fillet and sear skin side down on a hot pan with olive oil. Cook until the skin is crispy. Once crispy, remove the pan off the heat and turn the trout over(skin side is facing up now) and put in 2 tbs of butter and continue to baste the trout with the butter until all of the butter is melted. Once melted remove the trout fillet and drain on paper towels. Keep in a warm place.
Sauce:
In another pan, melt the remaining butter and add the minced shallots until its translucent. Once the shallot is translucent add the minced preserved lemon skin to the sauce and 3tbs of apple cider vinegar. Season to taste. The sauce should be runny at this point. You will have to add a little bit of sugar to balance out the acidity of the sauce.
Divide the trout into 4 separate plates, garnish with the wild water cress, and spoon over the sauce.
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