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 wine-[6W6S:qS
2 lemons, sliced _9ycQHi]9|
1 bay leafsy5u;i*[ \9q
1 tbsp white peppercorns
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D/t.X f/s 100ml fish stock
HA E;zYr 4 x 150g salmon fillets
q IJ-n2?7DUW#d 12 king scallops, roe removed!u/Q9MS.[2y;fP @)O
1 bulb fennel, finely sliced with a mandolin$ZJA&El\f)rv-tv'I-J
1 red onion, finely sliced
3cJT:[a2r Handful watercress
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` 2 oranges, segmented, juice retained for the dressing
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For the dressingl9P'DP8n S}
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1 tbsp chopped tarragon\b6@7j$_@~
1 tbsp Dijon mustard
)hl"y*g8r 125ml extra virgin olive oil
lQ?cY5k Method
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$y|4\w0q4QW 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.v4^#CdII!Y
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Rub the scallops with oil, season them and then fry for 30 seconds on each side.
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1]3psKql:k;KKTdn 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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.u?'A*t1N 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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'wv4J |UJ(LO}n [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]