Ingredients

How to make it

  • In a fry pan over medium high heat combine wine, water, lemon slices, tarragon and salt.
  • Bring to just below a boil then add trout fillets and poach for 4 minutes.
  • Using a slotted spatula or spoon transfer the fillets to a plate and set aside.
  • In a saucepan over medium heat combine the orange and lemon juices and bring to a boil.
  • Boil until reduced to about 1/2 cup.
  • Remove from the heat and let cool.
  • Stir in the olive oil and shallot.
  • Cut a slice off the top and bottom of the blood orange then stand it upright.
  • Following the contour of the fruit slice off the peel and white pith in thick strips.
  • Slice the orange crosswise and remove any seeds.
  • Set aside.
  • Put the watercress sprigs in a bowl and pour all but 2 tablespoons of the blood orange dressing over them.
  • Gently mix to coat evenly.
  • Divide watercress evenly among individual bowls or plates.
  • Break each trout fillet into several pieces and arrange the pieces on top of the watercress.
  • Drizzle each with a little of the reserved dressing.
  • Garnish each salad with 1 or 2 slices of blood orange and serve immediately.

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