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Poached Red Trout On Watercress With Blood Orange Dressing

3 faves
Nutrition per serving    (USDA % daily values)
CAL
307
FAT
41%
CHOL
25%
SOD
58%

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Ingredients for 4 servings

1 cup dry white wine

1 cup water

4 lemon slices, plus 1 tsp. fresh lemon juice

1 tsp. minced fresh tarragon

1/2 tsp. salt

3/4 lb. skinless red trout or other trout fillets

Juice of 3 blood oranges (about 3/4 cup), plus   1 whole blood orange

2 tsp. extra-virgin olive oil

1 tsp. minced shallot

4 cups watercress sprigs (about 2 bunches),   tough stems removed

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