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

Scallop, salmon and citrus salad〔已檢〕

Ingredients?,E C6N^i5`'L i*}
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50ml white wine
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1 bay leaf
-?r L{TN$h 1 tbsp white peppercorns l`)G(R6q#n g%k
100ml fish stock
0te!K#rPspHi 4 x 150g salmon filletsywG'dq,]T
12 king scallops, roe removed2?JXIeg:`uM
1 bulb fennel, finely sliced with a mandolin
8Qs q#BR 1 red onion, finely sliced:c~2x8Uqpe4?-e
Handful watercress
"|l H^~6_0QR 2 oranges, segmented, juice retained for the dressing
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For the dressing
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1 tbsp chopped tarragon
8KZ#Bgj7z`&S!E 1 tbsp Dijon mustard
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F 125ml extra virgin olive oil]%]7{3i1^"]J
Method6b#| OHB,I_ en
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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. ZjZe)~lSL

E"h,a&t T@6A Rub the scallops with oil, season them and then fry for 30 seconds on each side.K~ F9i{zD
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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.8{jg8^MP_WO

r!W;X'E0xh6KZ mq 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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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]