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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u7LjPFe(E 50ml white wine
9t o,v b8kn-uPT6A;L 2 lemons, sliced
n{9]:_(}W9`*F 1 bay leaf
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} j5_:l%g#T 1 tbsp white peppercornsM&Zzc
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100ml fish stock
W1rl:K$x e\ 4 x 150g salmon filletsYi8v.EQK
12 king scallops, roe removed
%dL[ga-qk 1 bulb fennel, finely sliced with a mandolinpl,nbAM
1 red onion, finely slicedz1bvn7b4Oh
Handful watercress
1l7q/V"v*] 2 oranges, segmented, juice retained for the dressing-I}*t$eBqB#l3?
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For the dressing
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$](kg-yi$_ 1 tbsp chopped tarragon
f1BR*I({-h j"m"O 1 tbsp Dijon mustard
AJ:qz,NU u#Gup 125ml extra virgin olive oil
0{jq&@H"b 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.
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7Fy` OC6Q 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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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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jpZ2@r }l,I;}`'D [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]