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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;eY(gJt7T 50ml white wine
*t,F9CSM@[ 2 lemons, sliced
*D)Fniq+?^ 1 bay leaf
Q:vu3e-DK8w 1 tbsp white peppercorns
{8f5m&?l'nr;]S5` 100ml fish stock
:g gN;Sk 4 x 150g salmon fillets
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12 king scallops, roe removedc6l[L1l D
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1 bulb fennel, finely sliced with a mandolin'N@!A5j+E
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1 red onion, finely sliced#h@3fw7O!c:hf%wn)K
Handful watercress*lz,{L\`HM7U
2 oranges, segmented, juice retained for the dressing%x$O/RC1w
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For the dressingS;_EJ9I4a
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1 tbsp chopped tarragon gCVpLC+BI
1 tbsp Dijon mustard
(Ky%gR4N5L 125ml extra virgin olive oil CK*Ro x
Method
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To cook the salmon, put the wine, lemons, bay leaf, peppercorns and stock in a wide hob-proof baking dish. Bring to a simmer, then add the fish and poach for 6-8 minutes. Remove from the heat and set aside to cool.(U~_M"|Uvf$p

D9x+\_5M \ Rub the scallops with oil, season them and then fry for 30 seconds on each side.0{wri_}a
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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.X&NL?/~.|r#b

$XiF6g;^-Eu6D [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]