Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad

Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad
19 Ingredients
  • For the Watercress Puree
  • 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
  • For the Mandarin Salad
  • 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
  • For the Trout
  • 4 trout fillets, skin on, bones removed
  • Kosher salt
  • Canola, vegetable, or other neutral oil
Nutrition
684
34% daily value
4 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

98% 64

Saturated

90% 18

Trans

- 1

Monounsaturated

- 30

Polyunsaturated

- 12

Carbs

4% 13

Carbs (net)

- 11

Fiber

10% 2

Sugars

- 7

Sugars, added

- 0

Protein

37% 18

Cholesterol

39% 118

Sodium

28% 666

Calcium

12% 123

Magnesium

11% 46

Potassium

13% 633

Iron

8% 1

Zinc

6% 1

Phosphorus

35% 246

Vitamin A

43% 387

Vitamin C

47% 42

Thiamin (B1)

15% 0

Riboflavin (B2)

13% 0

Niacin (B3)

31% 5

Vitamin B6

33% 0

Folate equivalent (total)

12% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

145% 3

Vitamin D

87% 13

Vitamin E

63% 9

Vitamin K

145% 174
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