Smoked-Sable Tartare with Beets and Watercress

Ingredients for Smoked-Sable Tartare with Beets and Watercress

• 3 medium beets (about 675g 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 cucchiaino di zucchero

• 60ml olio extravergine di oliva

• 230g sliced smoked sablefish (black cod), chopped (about 1 1/3 cups)

• 2 bunches watercress, torn into small sprigs (1450ml )

• Equipment: heavy-duty foil

• a 2 1/2-inch pastry ring or biscuit cutter without a handle

Preheat oven to 232°C 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 teaspoons salt, and 1/4 teaspoons pepper, then whisk in oil. Reserve 2 tablespoons 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 centre of a salad plate and gently press about 40ml fish into bottom of ring, then put about 60ml 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.

Avvertenza

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