Smoked Sable Tartare With Beets And Watercress Recipes

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CREAMY FENNEL AND GREENS SOUP



Creamy Fennel and Greens Soup image

Provided by Kay Chun

Categories     Soup/Stew     Milk/Cream     Blender     Thanksgiving     Quick & Easy     Dinner     Lunch     Fennel     Spinach     Beet     Fall     Collard Greens     Potluck     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon unsalted butter
1 fennel bulb, trimmed and chopped
1 small onion, chopped
1 pound mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped
6 cups water
3 cups baby spinach (2 ounces)
1/2 cup heavy cream
1 tablespoon fresh lemon juice
Garnish: fennel fronds or chopped dill

Steps:

  • Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
  • Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
  • Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
  • Cooks' note:
  • Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.

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

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.

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