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

Scallop, salmon and citrus salad〔已檢〕

Ingredients~Z;R~`k:_"_@
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50ml white wine
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1 bay leafE,m ^5f"Z'_6w
1 tbsp white peppercorns hG)V$Yv9l0D"t Bj
100ml fish stockEeQ]G&TZ1o.d1F
4 x 150g salmon fillets~ Zs'`_mg
12 king scallops, roe removed|(r%x(L8AF
1 bulb fennel, finely sliced with a mandolin
!CZa a{5k.f 1 red onion, finely slicedC8O8V~l
Handful watercressG jE~"G{
2 oranges, segmented, juice retained for the dressing_-J7q5Xs(aBI

~C-^7a'F?N For the dressing
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1 tbsp Dijon mustardW9bG*\-[
125ml extra virgin olive oiln7P"t![6Z
Method;`)EA3]s:XY{:aTj
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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.
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Rub the scallops with oil, season them and then fry for 30 seconds on each side.1K)?/w'FJd

A:e-\z*H 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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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]