Smoked Sable Tartare With Beets And Watercress Recipes

SMOKED-SABLE TARTARE WITH BEETS AND WATERCRESS

Smoked-Sable Tartare with Beets and Watercress image

Smoked sable is as moist as smoked salmon, but with a voluptuous silkiness all its own. To balance its sea-saltiness, top it with earthy roasted beets and fresh watercress. This festive salad makes a wonderfully light start to a lavish Thanksgiving feast.

Provided by Shelley Wiseman

Yield Makes 8 (first course) servings

Number Of Ingredients 9

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

Steps:

Preheat oven to 450°F with rack in middle.
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.
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.
Drain beets in a sieve set over a bowl and set beet vinaigrette aside.
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.
Toss watercress with reserved 2 tablespoons vinaigrette and mound over beets (a small handful per plate). Drizzle a little beet vinaigrette around each plate.

HORSERADISH AND BEET TARTARE

Horseradish and Beet Tartare image

A recipe in which pungent horseradish blends with sweet beets.

Provided by Joan Nathan

Categories side dish

Time 1h15m

Yield About 4 cups.

Number Of Ingredients 8

Ingredients

2 pounds (about 3 large) beets, trimmed but not peeled
3 tablespoons extra virgin olive oil
3 or 4 sprigs fresh thyme
4 ounces (about 1 cup) peeled and roughly chopped fresh horseradish root
2 tablespoons white vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
1 to 2 tablespoons fresh lemon juice

Steps:

Heat oven to 375 degrees. Place about 1 inch water in a small roasting pan or baking dish. Rub the beets with 1 tablespoon olive oil, then add them to the pan. Break up the sprigs of thyme and sprinkle them over the beets.
Bake the beets until tender in the center when tested with a knife, about 1 hour. Remove from water, allow to cool, then peel and cut into large chunks.
In the bowl of a food processor, combine the horseradish and vinegar. Process until finely chopped; do not puree. Add the beets and remaining olive oil. Pulse until beets are coarsely chopped; do not puree. Transfer to a bowl and add the salt, pepper and lemon juice to taste.
Cover and refrigerate until chilled. Adjust seasonings as needed. If desired, serve with gefilte fish.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 12 grams

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