Trout with Watercress, Roe, and Herb Broth

Gourmet's Adventures with Ruth: Season One: Blackberry Farm

  • Active time:20 min
  • Start to finish:20 min
October 2009
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  • 1/2 cup cup boiling-hot water
  • 1 cup mixed fresh herbs such as thyme, chives, basil, arugula flowers, radish flowers, sorrel, lavender, salad burnet, anise hyssop, mint, lemon thyme, lovage, elderflowers, and/or purslane, chopped if necessary
  • 5- to 6 oz 2 rainbow trout fillets with skin
  • 2 tablespoons mild olive oil, divided
  • 2 cups bunch watercress, coarse stems discarded
  • 4 oz trout roe
  • Pour boiling-hot water over herbs in a bowl and let steep while cooking trout.
  • Pat trout fillets dry and lightly season with salt and pepper.
  • Heat 1 Tbsp oil in a 10-inch heavy skillet over medium-high heat until it shimmers. Cook trout, skin side down, without turning, until barely translucent on top, 3 to 5 minutes (depending on thickness of fish).
  • Meanwhile, toss watercress with remaining Tbsp oil and a pinch of salt and divide between 2 wide soup plates or shallow bowls. Lay trout over watercress and spoon 2 oz roe on top of each fillet to cover. Pour warm herb broth through a fine-mesh sieve into a bowl, discarding herbs, then spoon about 2 Tbsp broth into each serving bowl.
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