Wilted Watercress Salad With Trout-Potato Fritters

Name: Wilted Watercress Salad With Trout-Potato Fritters
Total time: 40 min
Yield: Four servings
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

By Molly O'Neill

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: The Wild Bunch

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Ingredients

Yield:Four servings

The Fritters

16-ounce baking potato
26-ounce trout fillets, cooked
1tablespoon fresh lemon juice
1egg, beaten
2tablespoons chopped Italian parsley
2teaspoons kosher salt
Freshly ground pepper to taste
⅓cup bread crumbs
1teaspoon olive oil

The Salad

10cups watercress (about 7 bunches), heavy stems removed, washed but not dried
4teaspoons fresh lemon juice
1teaspoon kosher salt
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.