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

Scallop, salmon and citrus salad〔已檢〕

IngredientsLFV+\[L

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{t T+~!D 50ml white wine
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1 bay leaf8CbM7I _f
1 tbsp white peppercorns;KIRB*iC;D
100ml fish stockc}5\/O
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4 x 150g salmon fillets4t#Du W#i/L
12 king scallops, roe removed^\zE#s
1 bulb fennel, finely sliced with a mandolin
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f{)vJY 1 red onion, finely sliced
X9M:t,uS6R2? Handful watercress
9lG5E,TVJ} 2 oranges, segmented, juice retained for the dressing
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For the dressingT$B6Y5v T#c1V
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1 tbsp chopped tarragonm+K!g@$iM&[
1 tbsp Dijon mustard'a9uU:X1~
125ml extra virgin olive oil
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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.8Si$|#` ^r*V7L
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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.0Mb#CXGL8c
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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.4i"e
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?,J)G)Y4G!k [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]