Secrets of the Best Chefs

With the bright green cream sauce, the crisp seared trout, and the

elegant orange salad on top, this is a restaurant-worthy dish

through and through. But don’t be intimidated: it’s doable at home,

too. Once you understand the components, you’ll realize how

easy it is. The colors will pop, the flavors will meld, and you’ll

wonder how something so impressive could be so simple to make.

FOR THE WATERCRESS PUREE

4 tablespoons (½ stick) unsalted butter

1 bay leaf

1 large leek, cleaned and cut into rings

½ 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

¼ cup whole parsley leaves

¼ cup chopped dill

¼ fennel bulb, cored and thinly sliced

1 radish, thinly sliced

A pinch of salt

FOR THE TROUT

4 trout fillets, skin on, bones removed