Yield
Makes 4 servings (serving size: 1/4 salad)
Con Poulos

How to Make It

Step 1

Place fillet in a large skillet, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 1/4 cup rice vinegar and water to reach halfway up fillet. Simmer, covered, 12–15 minutes or until fish flakes easily when tested with a fork. Transfer to a plate, and refrigerate 20 minutes or until cool. Flake fish into bite-size pieces with a fork.

Step 2

Stir together the sour cream, the horseradish, and remaining 1 tablespoon vinegar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add the watercress, and toss to coat.

Step 3

Divide the watercress evenly among 4 bowls, and top each serving with beets and fish. Sprinkle with chopped dill.

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