OCEAN TROUT, PUY LENTILS AND WATERCRESS PUREE

Some times flavours just work. Not always, but occasionally. I bought some great ocean trout at the markets. Also some watercress. i had made some chicken stock with the frame of a bird bought 2 days ago. So ... I cooked Puy pentils in stock. I pureed some watercress with extra virgin olive oil and a little salt. I seared the ocean trout skin side only until the skin crisped up. A really nice combination of flavours and textures.

OCEAN TROUT, PUY LENTILS AND WATERCRESS PUREE