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

Scallop, salmon and citrus salad〔已檢〕

Ingredients-N"K3B'P;|8C`]r%|
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50ml white winevCUD5b~~A$G
2 lemons, sliced
`:wpB)Gq%c5O9x5b 1 bay leaf
wC%jT~;{ 1 tbsp white peppercorns
~1G @8l%H \ 100ml fish stock
_Y_S4D~ 4 x 150g salmon fillets7QO3En]X{|
12 king scallops, roe removed^$Yj8}M8Gn
1 bulb fennel, finely sliced with a mandolinU-{Ti(U'u9E
1 red onion, finely sliced
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f4luA u%t Handful watercressQ5s&A*lD
2 oranges, segmented, juice retained for the dressingNxT.fHR

v&U0wCP N%s]:_9m For the dressing
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#Rdr)l|w4C 1 tbsp chopped tarragon4^_2Y^n:Q3op
1 tbsp Dijon mustard
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Lc*C}'[#C 125ml extra virgin olive oil
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Xd 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.ZQVx U
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Rub the scallops with oil, season them and then fry for 30 seconds on each side.t&M&s;n5K~[
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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.7PKl?
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]