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.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes