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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/?h7dVc&{`^ 50ml white wine
?0J9PnW/_*oA!T 2 lemons, slicede,K3Y(e(t ^$Na
1 bay leaf
*BA Of3mpowzz,F 1 tbsp white peppercorns
!@y iv.M]!BE#k 100ml fish stock
\*}hUU,A\@ 4 x 150g salmon fillets
7pC$APF3h(l zu 12 king scallops, roe removed
$YnSA;o E 1 bulb fennel, finely sliced with a mandolin4s_%X}0_
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1 red onion, finely slicedEK*jb9nE$k
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Handful watercress
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F 2 oranges, segmented, juice retained for the dressing7px1o*_9|$si\R
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For the dressing%?:C8}z3[,M)RN
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1 tbsp chopped tarragon

~#m*eqm/a4OW C 1 tbsp Dijon mustard2B/X$X`m8Ew `
125ml extra virgin olive oili8Dh5A,Vx|&`a
Method P2U(lHTW6C
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To cook the salmon, put the wine, lemons, bay leaf, peppercorns and stock in a wide hob-proof baking dish. Bring to a simmer, then add the fish and poach for 6-8 minutes. Remove from the heat and set aside to cool.L'\2Y\
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Rub the scallops with oil, season them and then fry for 30 seconds on each side.9yW7^)G$d-ch
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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.w,u%V,}R%B!q$F d$g

+@5FZ+u5h4zOsy$R 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]]