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

Scallop, salmon and citrus salad〔已檢〕

Ingredients,q e,c+Y8t#Y6i2_0t

/?!` M Y4~@^3W 50ml white wine
T#z*{m/F^ 2 lemons, sliced1Jo-Pp{#t
1 bay leaf
:yEM%_] 1 tbsp white peppercorns4O,BTK9V8C
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100ml fish stock
E4n%q&p-]|p 4 x 150g salmon filletsd;[%PQ(|p+X1F'a0U+{
12 king scallops, roe removed
(nxc_ _t 1 bulb fennel, finely sliced with a mandolinn8g)s|_4VZ;Q
1 red onion, finely slicedu%W5t"k.P$PT0z$v
Handful watercress-iG&I\&@+E#E%N
2 oranges, segmented, juice retained for the dressingOfom7l[K3[

UE q#jdu5nO For the dressing
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E/j*o9Gj 1 tbsp chopped tarragon5Dw7|/Dp7n6Ib
1 tbsp Dijon mustard
u$e8x$[#A*Wb H6{ 125ml extra virgin olive oil*{YTlWAP G0`
Method
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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.U
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Mu'G1uYcLy%N Rub the scallops with oil, season them and then fry for 30 seconds on each side.5{4Ck0HN uAS
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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.$T/A ^8~\

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N/W[ 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.i%a4G
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]