Watercress With Sardines Tarragon And Clementines Recipes

SEA BASS WITH WATERCRESS SAUCE

Steps:

• Melt butter with oil in heavy medium skillet over medium-high heat. Add sea bass to skillet; cook just until opaque in center, about 4 minutes per side. Transfer fish to plate; tent with foil to keep warm. Pour off all but 1 teaspoon drippings from skillet. Add shallots to same skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1 minute. Add cream; boil until sauce thickens slightly and coats spoon, about 3 minutes. Add 3/4 cup watercress to sauce. Season with salt and pepper. Transfer fish to plates. Spoon sauce around fish. Sprinkle with remaining 1/4 cup watercress and serve.

WATERCRESS, PISTACHIO AND ORANGE-BLOSSOM SALAD

Steps:

• Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
• In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

SARDINE AND WATERCRESS SALAD WITH SHREDDED POTATO CAKE

Steps:

• In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk in the water. Peel the potato, grate it coarse, and squeeze it between several thicknesses of paper towels to remove any excess moisture.
• In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, add half the potato, tamping it down with a spatula, and cook the potato cake, shaking the skillet frequently to keep the potato from sticking, for 6 minutes, or until the underside is golden and crisp. Turn the potato cake, cook it for 6 minutes more, or until the underside is golden and crisp, and transfer it to a plate. Make a second potato cake in the same manner with the remaining butter and potato and transfer it to another plate. In a bowl toss the watercress with 3 tablespoons of the dressing and spoon the remaining dressing around the potato cakes. Arrange the onion, drained well, the watercress, and the sardines decoratively on the potato cakes.