SMOKED SABLE TARTARE w/BEETS & CRESS

By BobD

Ingredients

• 8 SERVINGS
• Smoked sable is as moist as smoked salmon, but with a voluptuous silkiness all its own. Balance its sea-saltiness with earthy rstd beets & fresh cress.
• 3 medium beets (about 1 1/2 lb 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 lb 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

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 450F 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 tsp salt, and 1/4 tsp pepper, then whisk in oil.

Reserve 2 Tbsp vinaigrette for watercress and toss remainder with beets.

Let marinate at room temperature 30 minutes.

TO SERVE:

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 Tbsp fish into bottom of ring, then put about 1/4 cup beets over fish. Repeat on 7 more plates.

Toss watercress with reserved 2 Tbsp vinaigrette and mound over beets (a small handful per plate).

Drizzle a little beet vinaigrette around each plate.

COOKS� NOTES:

Beets can be roasted and tossed with vinaigrette 1 day ahead, then chilled. Chill reserved vinaigrette separately.

Let stand at room temperature 30 minutes before serving.

Watercress sprigs can be prepared (but not tossed with vinaigrette).