Directions
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Step 1
Bring Water (3/4 cup) to a boil in a small saucepot over medium-high heat.
Step 2
Place the Bulgur Wheat (4 ounce) in a large bowl with Salt (1/2 teaspoon) add the boiling water. Cover with plastic wrap for 25 minutes. Unwrap and fluff bulgur and hold.
Step 3
Mince the Shallot (1) and Garlic (3 clove); set aside.
Step 4
Cut the Tomato (1) into 4 wedges. Cut away the seeds and inner flesh; discard. Cut into 1/4 inch dice; set aside.
Step 5
Cut the Lemon (2) in half. Juice 3 halves into a small bowl; discard seeds. Cut the other lemon half into 1/4 inch slice wheels; set aside.
Step 6
Finely chop ONLY 1/2 the fresh Fresh Chives (0.25 ounce) and add to a medium bowl.
Step 7
Remove the leaves from the stems of the Fresh Parsley (0.25 ounce), Fresh Basil (0.25 ounce), Fresh Oregano (0.25 ounce), Fresh Thyme (0.25 ounce), and Fresh Mint (0.25 ounce); discard the stems.
Step 8
Fine chop each of the herbs separately. Place 1/2 of the basil and 1/2 of the parsley in bowl with chives. Add all the oregano, thyme and mint. Place the other 1/2 of the basil and parsley into a second medium bowl; hold.
Step 9
Rough chop the Hazelnuts (1 tablespoon). Add to the bowl with ONLY the basil and parsley.
Step 10
Add half of the garlic, Olive Oil (3 tablespoon), 1/3 of the lemon juice, Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Stir until well combined to complete your salsa verde and hold until plating.
Step 11
To the 6-herb mixture, add 3/4 of the shallots, the remaining garlic, diced tomatoes, Olive Oil (1 tablespoon), Salt (1 teaspoon), Ground Black Pepper (1/4 teaspoon). Stir until well combined.
Step 12
Place the remaining shallots in a third medium bowl with 1/3 of the lemon juice.
Step 13
Add Salt (1/4 teaspoon) and Olive Oil (1 tablespoon) to make a vinaigrette.
Step 14
Using ONLY 1/2 the Watercress (1/2 bunch) trim stems and discard Add watercress to the bowl with the vinaigrette. Season with Ground Black Pepper (1/4 teaspoon) and toss gently.
Step 15
Pat dry the Idaho Trout Fillet (2) with paper towels. Season each fillet with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Cut each fillet in half.
Step 16
Heat a small sauté pan on medium-high. Add lemon slices; cook for 1 minute per side.
Step 17
In a large sauté pan on medium heat, add Olive Oil (1 tablespoon) with Butter (1/2 tablespoon) until it melts. Add the bulgur, tomato herb mixture and remaining lemon juice. Stir until well combined and warm; 5 to 7 minutes.
Step 18
In another large sauté pan, heat Olive Oil (1 tablespoon) over medium-high heat. When hot, add the trout, skin side down, and cook until the skin is crispy, 3 to 4 minutes.
Step 19
Turn the fish over and cook for 1 to 2 minutes more or until cooked through.
Step 20
Place the tabouleh in the center of two plates. Stack the trout fillets at an angle next to the tabouleh; first, skin side down then skin side up.
Step 21
Drizzle the salsa verde on top and around the trout. Put the watercress salad on top. Garnish with a seared lemon slice. Serve and enjoy!
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