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Smoked-Sable Tartare with Beets and Watercress

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Smoked-Sable Tartare with Beets and Watercress

Smoked-Sable Tartare with Beets and Watercress

amanda

Equipment

  • - Kitchen Knife

  • - Smoking Box or Smoker Accessories (e.g., Smoker Pans)

  • - Mixing Bowl

  • - Food Processor

  • - Stainless Steel Mixing Bowls

  • - Chef's Knife

  • - Mortar & Pestle (optional)

  • - Stainless Steel Spoon

  • - High-Speed Blender (for beet puree)

  • - Smoking Aromatics Containers (Smoke Box Flavor Packs, for DIY smoking at home)

  • - Serving Platter

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

Instructions

1

Instruction 1

Preheat oven to 450°F with rack in middle.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Drain beets in a sieve set over a bowl and set beet vinaigrette aside.
5

Instruction 5

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.
6

Instruction 6

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