Scrumptious Seafood: Smoked Sable Tartare with Beets and Watercress

 Sablefish, also known as black cod, is a delicious and flavourful white fish option. Check with your seafood provider; if the sablefish is caught in Alaskan or Pacific Northwest waters it is considered a sustainable seafood option. When smoked, sablefish has a delicate and smooth texture, making it a nice addition to any salad. Here is a refreshing, springtime recipe to try:

Smoked Sable Tartare with Beets and Watercress

Ingredients:
3 medium beets (about 1 1/2 pound with greens)
1/4 cup finely chopped shallots
2 tablespoons white-wine vinegar
2 1/2 tablespoons fresh lemon juice, or to taste
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil 1/2 pound sliced smoked sablefish (black cod), chopped (about 1 1/3 cups)
2 bunches watercress, torn into small sprigs (6 cups)

Equipment: heavy-duty foil; a 2 1/2-inch pastry ring or cookie cutter without a handle

Preparation:
Preheat oven to 450¬įF with rack in middle.

Trim beets, discarding stems and greens (or reserve for another use), then wrap together in foil and roast until tender, about 1 1/4 hours. Let beets stand in foil at least 15 minutes, then remove from foil and cool. Remove skins and cut beets into 1/3-inch dice.

Whisk together shallots, vinegar, lemon juice, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil. Reserve 2 tablespoon vinaigrette for watercress and toss remainder with beets. Let marinate at room temperature 30 minutes.

To serve:
Drain beets in a sieve set over a bowl and set beet vinaigrette aside.

Put pastry ring in center of a salad plate and gently press about 2 1/2 tablespoons fish into bottom of ring, then put about 1/4 cup beets over fish. Repeat on 7 more plates.

Toss watercress with reserved 2 tablespoons vinaigrette and mound over beets (a small handful per plate). Drizzle a little beet vinaigrette around each plate.

yield: Makes 8 (first course) servings
active time: 40 min
total time: 2 1/4 hr

Recipe Source: Epicurious

Posted by websitedev
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