is crisp, 3 to 4 minutes. To finish, carefully flip the fish over and
cook for a few seconds on the flesh side.
Spoon the watercress puree onto 4 plates*. Top with the trout
and then pile the salad over it. Serve immediately.
* Hopkins says you could substitute parsley to make an equally
delicious parsley puree.* This is important: you don’t want the bay leaf in your puree.* If you don’t have two cast-iron skillets, you can do this with
two nonstick pans; just add the oil before you start heating.* Don’t go crazy with the puree. A little goes a long way.