POACHED FISH
Steps:
- In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
- Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
- Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
- Serve with poached fish and grilled vegetables.
- Preheat the oven to 400 degrees F.
- Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.
WATERCRESS, PEAR AND WALNUT SALAD WITH POPPY SEED DRESSING
Categories Salad Fruit Leafy Green Mustard Nut No-Cook Thanksgiving Quick & Easy Vinegar Pear Walnut Fall Honey Watercress Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
- Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.
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- Preheat the oven to 350°. In a large bowl, combine the lemon juice and minced shallot and let stand for 10 minutes. Gradually whisk in the olive oil and season the dressing with salt and pepper.
- Meanwhile, spread the walnut halves in a pie plate and toast in the oven until golden brown and fragrant, about 6 minutes. Let the walnuts cool, transfer to a work surface and coarsely chop them.
- Lightly season the avocado wedges with salt. Add the avocado, chopped toasted walnuts and watercress to the dressing and toss well. Season the salad with salt and pepper and serve right away.
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