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

chris9510 2012-8-27 13:15

Scallop, salmon and citrus salad〔已檢〕

Ingredients(cb9Vum/~,Kq%H

G)|s L y0H(~\ 50ml white wine4A9O,FN6i9y,^6s
2 lemons, sliced c-c\%\C!{ L C^y
1 bay leaf
5v(LUz5g`.W:oc(HFw 1 tbsp white peppercornsZ$l,u5U U Wq X
100ml fish stock
(g$WdK'y.{ 4 x 150g salmon filletsJ'h%uS~1?
12 king scallops, roe removedM O${tAu#S
1 bulb fennel, finely sliced with a mandolin
j G1|P_L4Y3K4L4I 1 red onion, finely sliced;jvfq"Sc
Handful watercress\7M8r~-YJh.[/Be
2 oranges, segmented, juice retained for the dressing
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Q)tksy1]1y For the dressing
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1 tbsp chopped tarragon
*o[-K1x i*C 1 tbsp Dijon mustard
4f"c!rP6{4t(X[r pz 125ml extra virgin olive oilJY`z#Kl U!c[
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.NbvxdCu%p4g
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Rub the scallops with oil, season them and then fry for 30 seconds on each side. @:R,xf9Oh8}

Ek KZHx#[l(k 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.B~^)x.t _y!}2O

I P*z `h/T4C [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]
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查看完整版本: Scallop, salmon and citrus salad〔已檢〕