Trout Spelt Salad With Watercress Recipes

CRISPY TROUT WITH WILTED WATERCRESS

Crispy Trout with Wilted Watercress image

Categories Quick & Easy Lemon Cornmeal Trout Pan-Fry Watercress Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup yellow cornmeal
1 teaspoon grated lemon peel
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
4 boneless trout fillet halves (about 1 1/4 pounds)
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon lemon juice
1 bunch watercress, trimmed
Lemon wedges

Steps:

Combine first 4 ingredients in shallow dish. Moisten trout with cold water and dip in cornmeal mixture, turning to coat.
Melt butter with 1 tablespoon oil in large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, about 3 minutes. Turn trout over; pan-fry until opaque in center, about 2 minutes. Transfer trout to platter.
Add 1 tablespoon oil and lemon juice to skillet, stirring to scrape up browned bits. Add watercress and cook until barely wilted, tossing with pan drippings, about 30 seconds. Season with salt and pepper. Top trout with watercress, garnish with lemon wedges, and serve.

SMOKED TROUT, WATERCRESS AND APPLE SALAD WITH CREAMY HORSERADISH DRESSING

Smoked Trout, Watercress and Apple Salad with Creamy Horseradish Dressing image

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

Ingredients

1 cup whipping cream
1/3 cup prepared horseradish
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons apple cider vinegar
2 teaspoons finely chopped fresh dill
1/8 teaspoon cayenne pepper
6 cups trimmed watercress sprigs (about 2 large bunches)
1/2 cup very thinly sliced red onion
2 red apples, cored, thinly sliced
smoked trout or smoked whitefish chubs,* coarsely flaked
Fresh dill sprigs (optional)
*Smoked trout and smoked whitefish chubs are available at specialty foods stores and at some delicatessens and supermarkets

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.

WILTED WATERCRESS SALAD WITH TROUT-POTATO FRITTERS

Wilted Watercress Salad With Trout-Potato Fritters image

Provided by Molly O'Neill

Categories appetizer

Time 40m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 6-ounce baking potato
2 6-ounce trout fillets, cooked
1 tablespoon fresh lemon juice
1 egg, beaten
2 tablespoons chopped Italian parsley
2 teaspoons kosher salt
Freshly ground pepper to taste
1/3 cup bread crumbs
1 teaspoon olive oil
10 cups watercress (about 7 bunches), heavy stems removed, washed but not dried
4 teaspoons fresh lemon juice
1 teaspoon kosher salt
Freshly ground pepper to taste

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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