From: Chef Suzanne Goin, Lucques Restaurant, San Francisco. Yield: 6 servings. 3 Tbsp. unsalted butter 1½ cups thinly sliced onion 1 tsp. thyme leaves 1½ cups sliced sorrel ⅓ cup heavy cream 6 trout (8 oz. each), boneless and butterflied 6 slices pancetta, about ⅛" thick 1 cup red seedless California grapes 3 Tbsp. extra-virgin olive oil 2 Tbsp. sliced flat leaf parsley ½ lemon, juice only 1 bunch watercress, cleaned and tough stems removed to taste, kosher salt and freshly ...
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