查看完整版本: Scallop, salmon and citrus salad〔已檢〕

Scallop, salmon and citrus salad〔已檢〕

Ingredients8Cn(u{Fq
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50ml white wine
U0vl4Kx 2 lemons, sliced
,I9D~C(Bx'qe6| 1 bay leaf
H}X)k*_/m#U 1 tbsp white peppercornseLd\`4K6l(V6U
100ml fish stock%P*b%bqI2B_
4 x 150g salmon fillets
c%yybIp!ugJ&D 12 king scallops, roe removedd._m }/w|VC
1 bulb fennel, finely sliced with a mandolin
"_.b"s!Fx7P%k6x 1 red onion, finely slicedn5mtw#d&U
Handful watercress8{vekY!hZ
2 oranges, segmented, juice retained for the dressing
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-ms9b&r3XR For the dressing-n5w1h,P
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t&Ef;k#zf'g 1 tbsp chopped tarragon
5o-h)hPO^0c%g-W3Sv 1 tbsp Dijon mustard
.g9Wwc7ejlS y 125ml extra virgin olive oil#NpR]$M8h5EI/PU
Methode["D_C W-H8Wc

^"bg{A&~7p0F 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.,?}h-m+^}2u:{

AU XgisOv Rub the scallops with oil, season them and then fry for 30 seconds on each side. Q^__\i

7rD3C'Xp]Q To make the dressing, simply whisk all the ingredients together with the juice you saved from the orange segments, then taste and season.Y[+FN+j|!d,f
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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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-f*m,PrlY [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]