chris9510 2012-8-27 13:15
Scallop, salmon and citrus salad〔已檢〕
Ingredients
m1j+}1H v P
I_{
rHw R
50ml white wine
BL2Zkr
t-`OK@
2 lemons, sliced
(OT1K2i8H,N a
1 bay leaf
F[.Ut{1?A
1 tbsp white peppercornsuYc"Su B O2Hh"Gl
100ml fish stock
?H:EW#`]$f;Cr!U
4 x 150g salmon fillets
JO} J,s Q.@
12 king scallops, roe removed(T ]}"FQ'{
1 bulb fennel, finely sliced with a mandolin
.pdq+Qh
1 red onion, finely sliced
J(tA&}(O
Handful watercress
x0qS7PU'W w&@
2 oranges, segmented, juice retained for the dressingS;Q&e_8^ xl"q i;Z
.J+s
W&?4P%_&~sV
For the dressing
'H3mc?-Qp
2L![N A(Ph0] @
1 tbsp chopped tarragon
J9RY0r3rjf;z+k
1 tbsp Dijon mustard
e9\q#a'W
125ml extra virgin olive oil'{C tj2f c
MethodC
YF0dB2v;j D
crs Y2] h1k Q&zB`
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.ce2zl}4PN9L
t?H+t9Z2rQX
Rub the scallops with oil, season them and then fry for 30 seconds on each side.
%Y V3KZ*@0I
u.iA[ e'\8e[
To make the dressing, simply whisk all the ingredients together with the juice you saved from the orange segments, then taste and season. Z;K!W'[~s d!l
PE+_E7u
X D
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.
!Xp l4A"f0l
1f1LG y GnX @
[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]