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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50ml white wine7n8[;b0M(lTdH(h5e
2 lemons, sliced
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1 tbsp white peppercorns
!j?)}a%Vl 100ml fish stock1p$eAeIYg
4 x 150g salmon filletsL].ax^(OL R
12 king scallops, roe removed.r6tPV+k6{n
1 bulb fennel, finely sliced with a mandolin
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Handful watercress%@+W(Z {5q ~
2 oranges, segmented, juice retained for the dressingvY#Sn1QBp{

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1 tbsp chopped tarragonQ6z#h/t/c/Z
1 tbsp Dijon mustardQv uu"`6W#iq X[
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.p8I.U*b\4y9y"b

6[E8|t7Y J-M5i$^ 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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l&Ylj.V.O [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]