chris9510 2012-8-27 13:15
Scallop, salmon and citrus salad〔已檢〕
Ingredients8f oI HA!K)y
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50ml white wine {Q8JM1|}'F/H
2 lemons, sliced
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1 bay leaf
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1 tbsp white peppercorns
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100ml fish stock
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4 x 150g salmon fillets
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12 king scallops, roe removed
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1 bulb fennel, finely sliced with a mandolinS zoG{$lip(p-`t
1 red onion, finely slicedyS W0A'P C+Y4j3ay}/o
Handful watercress
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2 oranges, segmented, juice retained for the dressinga'Q2L"w`&Mk7A
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For the dressing
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1 tbsp chopped tarragon)EO'R0e%C| ox8C
1 tbsp Dijon mustard
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125ml extra virgin olive oil M o n3ll/S&F)VAb
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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.L9I:g L/D Z M,g-G,o
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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.-N0ttqK/Y1@#D
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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.M3m!oR(k M7}fE
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]