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

Scallop, salmon and citrus salad〔已檢〕

Ingredients+y@*DC
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50ml white wine?;w:Y$}X!z*}
2 lemons, slicedPt'^(?"J&Zg
1 bay leaf)J;N,xFFjr)_3r
1 tbsp white peppercorns4v.y;{] k9yd7a
100ml fish stock
pZ0{u/qC*M;F 4 x 150g salmon fillets
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12 king scallops, roe removed
%{N[!U1m#JK 1 bulb fennel, finely sliced with a mandolin
yf(SS'Xw)_;o2D 1 red onion, finely sliced
!QS.Itl Handful watercressF8kEo-qmbVy
2 oranges, segmented, juice retained for the dressing
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[ k~*D For the dressingb*W,L1]0E

4~1NX4`:bbpZQ4Yx 1 tbsp chopped tarragonL1d1d&?pR(Q
1 tbsp Dijon mustard\/M
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125ml extra virgin olive oil Y
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Method
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#~,O)`'M]5\?+k:K:l5p 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.V9t1s'i/} Q

-p{}2~1C2r 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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r5N2MKbp*y x 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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"CN#}XV?1j [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]