Recipe

Roasted Red Trout On Watercress With Blood Orange Dressing Recipe


Roasted Red Trout On Watercress With Blood Orange Dressing Recipe Chefmeow / All my dishes
2 years, 5 months ago
Very very very tasty. We love it and know you will too. Enjoy
Prep:10m Cook:20m Servings:2

Chefmeow

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Ingredients
  • 1 cup dry white wine
  • 1 cup water
  • 4 lemon slices plus 1 teaspoon fresh lemon juice
  • 1 teaspoon minced fresh tarragon
  • 1/2 teaspoon salt
  • 3/4 pound skinless red trout
  • 3/4 cup blood orange juice
  • 1 whole blood orange
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon shallot minced
  • 4 cups watercress tough stems removed

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

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