Ingredients
- 1/2 cup cup boiling-hot water
- 1 cup mixed fresh herbs such as thyme, chives, basil, arugula flowers, radish flowers, sorrel, lavender, salad burnet, anise hyssop, mint, lemon thyme, lovage, elderflowers, and/or purslane, chopped if necessary
- 5- to 6 oz 2 rainbow trout fillets with skin
- 2 tablespoons mild olive oil, divided
- 2 cups bunch watercress, coarse stems discarded
- 4 oz trout roe
Description
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