4 trout fillets, skin on
3 tablespoons extra virgin olive oil
2 shallots, chopped fine
1 tablespoon heavy cream
2 teaspoons balsamic, tarragon or basil vinegar
Thumb-sized sprigs of parsley, basil, tarragon or cilantro, chopped
2 green onions, minced
Kosher or sea salt to taste
Mix the vinegar, cream, and half the oil and in a saucepan. Add the minced shallot, chopped herbs, and salt to taste and place over a high heat until just beginning to simmer.
In a heavy pan; heat the remaining oil to a moderate temperature. Place the trout fillets in the pan, skin side down; cook on this side only until the flesh becomes opaque. Sprinkle with salt and place into deep plates. Pour the herb emulsion over the trout fillets and garnish with a bouquet of the same herbs.