watercress emulsion

Categories
None
Yield
4 Servings
MeasureIngredient
1 bunch Watercress
1 tablespoon Coarse Salt
½ cup Canola oil
½ teaspoon Coarse Salt
¼ teaspoon Pepper (Freshly Ground); To Taste

Wash watercress and remove the thickest stems. Bring medium pot of water to a boil and add 1 tablespoon 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.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/28/96 show

Recipe By : Too Hot Tamales Show #Th6297 Posted to MC-Recipe Digest V1 #277 Date: Mon, 04 Nov 1996 06:49:51 -0600 From: Pat Asher <asher@...>

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