Smoked-Sable Tartare with Beets and Watercress

Ingredients

• 3 medium beets with greens)
• 2.5 tablespoons juice of lemon fresh to taste
• 0.3 cup olive oil extra-virgin
• 1.3 cups sable smoked black sliced chopped ( cod)
• 0.3 cup shallots finely chopped
• 0.3 teaspoon sugar 
• 6 cups watercress 
• 2 tablespoons white-wine vinegar 

Equipment

• bowl
• paper towels
• oven
• whisk
• sieve
• aluminum foil

Directions

1. Preheat oven to 450°F with rack in middle.
2. Trim beets, discarding stems and greens (or reserve for another use), then wrap together in foil and roast until tender, about 1 1/4 hours.
3. Let beets stand in foil at least 15 minutes, then remove from foil and cool.
4. Remove skins and cut beets into 1/3-inch dice.
5. Whisk together shallots, vinegar, lemon juice, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil. Reserve 2 tablespoon vinaigrette for watercress and toss remainder with beets.
6. Let marinate at room temperature 30 minutes.
7. Drain beets in a sieve set over a bowl and set beet vinaigrette aside.
8. Put pastry ring in center of a salad plate and gently press about 2 1/2 tablespoons fish into bottom of ring, then put about 1/4 cup beets over fish. Repeat on 7 more plates.
9. Toss watercress with reserved 2 tablespoons vinaigrette and mound over beets (a small handful per plate).
10. Drizzle a little beet vinaigrette around each plate.
11. •Beets can be roasted and tossed with vinaigrette 1 day ahead, then chilled. Chill reserved vinaigrette separately.
12. Let stand at room temperature 30 minutes before serving.•Watercress sprigs can be prepared (but not tossed with vinaigrette) 1 day ahead and chilled, wrapped in dampened paper towels in a large sealable bag.