SPELT WHEAT, PEAR, AND WATERCRESS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a generously salted medium saucepan of water to a boil. Add the spelt and return to a boil, adjust the heat to maintain a simmer, cover, and cook until the berries are tender but not mushy 15 to 20 minutes. Drain and set aside.
- Put the lemon juice in medium bowl. Thinly slice both the pears, and fennel lengthwise, with a mandoline into the bowl. Toss with the lemon juice. Add the spelt berries, watercress, and olive oil and toss to dress evenly. Season with salt and pepper.
- Divide salad among 4 plates and, using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.
SMOKED TROUT, WATERCRESS AND APPLE SALAD WITH CREAMY HORSERADISH DRESSING
Categories Salad Milk/Cream Fish Fruit No-Cook Rosh Hashanah/Yom Kippur Horseradish Apple Trout Fall Watercress Dill Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in small bowl to blend. Season to taste with salt and pepper. Place watercress in large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop salad. Top with trout. Spoon dressing over. Garnish with dill sprigs, if desired, and serve.
SEA TROUT & BUCKWHEAT SALAD WITH WATERCRESS & ASPARAGUS
Pair the nutty, earthy flavour of buckwheat with the delicate flesh of sea trout. Stems of sweet new asparagus and a creamy dressing add the finishing touch
Provided by Rosie Birkett
Categories Dinner, Fish Course, Lunch, Supper
Time 30m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a roasting tin with foil and put the trout fillets in it, skin-side down. Rub with a little olive oil, sprinkle over the chilli flakes, season and top with the parsley. Add half the lemon, then cover the tin with foil and roast for 12-15 mins until the fish is opaque and flaking. Remove from the oven and leave to rest.
- Put the buckwheat in a pan, cover with 300ml water, add a pinch of salt and a bay leaf and bring to the boil. Skim off any scum, reduce the heat and simmer for 8 mins. Turn off the heat, cover with a lid or plate, and leave to puff up for another 10 mins.
- Put the red onion in a large bowl with a pinch of salt and squeeze over the remaining lemon. Bring a pan of salted water to the boil and blanch the asparagus for 2-3 mins until a knife goes in easily. Drain and set aside.
- Once the buckwheat has absorbed the water, tip into a sieve and rinse. While it's still warm, tip into the bowl with the onion, and add the herbs and watercress. Flake in the trout, then squeeze over the juice from the roasted lemon half and add 2 tbsp of the olive oil and season. Whisk the remaining olive oil with the crème fraîche, honey and more seasoning. Divide between plates, drizzle with the dressing and top with the asparagus and toasted pumpkin seeds.
Nutrition Facts : Calories 785 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.5 milligram of sodium
WILTED WATERCRESS SALAD WITH TROUT-POTATO FRITTERS
Provided by Molly O'Neill
Categories appetizer
Time 40m
Yield Four servings
Number Of Ingredients 13
Steps:
- To make the fritters, boil the potato whole until almost tender, about 25 minutes; peel and grate. Flake the trout and combine with the potato in a medium bowl. Mix in the egg, parsley, salt and pepper. Using a well-rounded tablespoon as measure, form the mixture into 12 balls. Flatten them slightly and coat with the bread crumbs.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the fritters and cook until well browned on both sides, about 5 minutes. Keep warm.
- To make the salad, heat a medium saucepan over medium heat. Add the watercress and stir just until wilted, about 2 to 3 minutes. Remove from heat and toss with the lemon juice, salt and pepper. Divide among 4 plates and place 3 of the fritters on each plate. Serve immediately.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 781 milligrams, Sugar 1 gram, TransFat 0 grams
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