Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© Cedric Angeles

How to Make It

Step 1    

In a bowl, whisk the vinegar, lemon juice, preserved lemon, minced shallot, fish sauce and sugar. Whisk in 1/4 cup of the oil. Stir in the chopped parsley and season the vinaigrette with salt and pepper.

Step 2    

Season the trout with salt and pepper. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add 3 trout fillets skin side down and press with a spatula to flatten. Cook over high heat until the skin is crisp, 3 minutes. Flip the fillets and cook until the fish is just white throughout, about 30 seconds; drain on paper towels. Wipe out the skillet. Repeat with the remaining 2 tablespoons of oil and 3 trout fillets.

Step 3    

Set the trout on plates, skin side up, and top with the watercress. Spoon some of the vinaigrette over the fish and watercress. Pass the remaining vinaigrette at the table.

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