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

Scallop, salmon and citrus salad〔已檢〕

Ingredients
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50ml white wineV!Kv*x"Q:e'Z&Cg
2 lemons, sliced
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1 tbsp white peppercorns
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B b c;w+I;g 100ml fish stockvU]+@q
4 x 150g salmon fillets
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Pi-f"iT#]R 12 king scallops, roe removed0D k.R3l-}
1 bulb fennel, finely sliced with a mandolin
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Handful watercress8Uwrx8jN
2 oranges, segmented, juice retained for the dressing
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1 tbsp chopped tarragon!XWO7q;];TK a
1 tbsp Dijon mustard
n(l5i5GMN+U 125ml extra virgin olive oilW/u0b.t'nQO
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.6M#d2W'SD)ya5T

1r,g-h1c`"F,M0U)b Rub the scallops with oil, season them and then fry for 30 seconds on each side.`*K'ni$nV_2b7?(h
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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]]