Roasted Red Trout on Watercress with Blood Orange Dressing
From chefmeow 18 years agoIngredients
- 1 cup dry white wine shopping list
- 1 cup water shopping list
- 4 lemon slices plus 1 teaspoon fresh lemon juice shopping list
- 1 teaspoon minced fresh tarragon shopping list
- 1/2 teaspoon salt shopping list
- 3/4 pound skinless red trout shopping list
- 3/4 cup blood orange juice shopping list
- 1 whole blood orange shopping list
- 2 teaspoons extra-virgin olive oil shopping list
- 1 teaspoon shallot minced shopping list
- 4 cups watercress tough stems removed shopping list
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
- lovemybirds Dayton, OH
- dmiller64116 Kansas City, MO
- chefmeow Garland, TX
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