Recipe By : Too Hot Tamales Show #Th6297, Oct 28, 1996
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bn Watercress
1 tb Coarse Salt
1/2 c Canola oil
1/2 ts Coarse Salt
1/4 ts Freshly ground pepper --
- to taste
Wash watercress and remove the thickest stems. Bring medium pot of
water to a boil and add 1 tb salt. Have a medium bowl of ice water at
hand for refreshing. When water returns to the boil, plunge
watercress in and cook for 30 seconds. Drain watercress and quickly
drop in ice water. When thoroughly chilled, drain watercress again
and lightly squeeze out water. Chop blanched watercress roughly on
cutting board. Place in blender and puree, adding a little water if
necessary to get the mixture going. With blender running, gradually
pour in oil until emulsion is formed. Add rest of salt and pepper,
puree again, and taste, adjusting seasoning if needed. Serve over
poached salmon.
Yield: 4 Servings
Poaching is a delicious way to prepare fish without adding fat. Great
for dinner parties: because the cooking is gentle, it allows a wide
margin of error, fish won't overcook too quickly. Properly poached
fish has a wonderful silky texture. Courtbouillon means quickboiling
in French; it doesn't need to cook for long (compared to a stock).
Can use this courtbouillon to poach any fish as well as shrimp,
squid, etc. A courtbouillon should be fullflavored and wellseasoned,
with a good dose of acidity to firm up the protein in the fish. No
need to season fish fillets with salt and pepper as seasoning is
already in the liquid. Watercress emulsion can be done with any other
herb. The oil is suspended, or emulsified into the watercress puree
to form a thick creamy sauce. Could strain this to get a watercress
oil. Watercress one of our favorite greens, found everywhere in
Mexico. Less expensive than other bitter greens, widely available
most of the year.
