Scallop, salmon and citrus salad〔已檢〕
Ingredients
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50ml white wine
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2 lemons, sliced
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1 bay leaf
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1 tbsp white peppercorns
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100ml fish stock
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4 x 150g salmon fillets
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12 king scallops, roe removed
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1 bulb fennel, finely sliced with a mandolin
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1 red onion, finely sliced
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Handful watercress
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2 oranges, segmented, juice retained for the dressing
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For the dressing
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1 tbsp chopped tarragon
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1 tbsp Dijon mustard
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125ml extra virgin olive oil
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Method
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To cook the salmon, put the wine, lemons, bay leaf, peppercorns and stock in a wide hob-proof baking dish. Bring to a simmer, then add the fish and poach for 6-8 minutes. Remove from the heat and set aside to cool.
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Rub the scallops with oil, season them and then fry for 30 seconds on each side.
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To make the dressing, simply whisk all the ingredients together with the juice you saved from the orange segments, then taste and season.
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To serve, arrange the fennel, red onion, watercress and orange segments on a large plate. Top with the seared scallops and big pieces of flaked salmon, then spoon the dressing over the top.
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]