香橙醋汁醃三文魚帶子 (Orange Vinaigrette Salmon Scallops Crudo）

想在家裡做出一道像 Fine Dining 樣式的頭盤？

這道「香橙醋汁醃三文魚帶子」絕對是你的不二之選。

無需開火，只需運用新鮮柑橘的酸度來提升海鮮的甜味，清爽的橙香配上滑嫩的刺身，每一口都是夏日的味道。 

次次食刺身點日式芥末同豉油有D 悶 

式下呢個方法，令你胃口大開呢 ！

加埋日式燒肉，好豐富呢！

材料:

刺身級帶子 4隻

刺身級三文魚 120 g 

橙  1/2 個 

法式芥茉子醬  （Wholegrain Mustard）1/2 茶匙  

初榨橄欖油 1湯匙

白醋 ½ 茶匙 

海鹽 少許

做法：

1. 將橙一半去皮，切去白色部份再切出橙肉，切成丁
2. 一半榨汁備用
3. 橙汁、法式芥茉子醬、初榨橄欖油、海醋、海鹽拌勻試味備用。
4. 帶子解凍後用廚房紙把水份印乾，切成薄片。
5. 三文魚切成薄片 
6. 將帶子和三文魚放上碟上，加入香橙醋汁
7. 刨少許橙皮，放入雪櫃半小時後享用。

Tips： 底層可舖少許日式洋蔥沙律 

全部肉類同魚生都係 Celeplate 一站買到✨用referral link

https://celeplate.co.uk/account/register?ref=ref69f1d054a0dd1&fpl=dl

全單即減 £5 💸

Orange Vinaigrette Salmon & Scallop Crudo

Serves: 2
Time: 20 minutes

Ingredients

• 4 sashimi-grade scallops 
• 120g sashimi-grade salmon 
• ½ orange 
• ½ tsp wholegrain mustard 
• 1 tbsp extra virgin olive oil 
• ½ tsp white vinegar 
• A pinch of sea salt 

Method

1. Peel half of the orange, remove the white pith, and segment the flesh. Dice into small pieces. 
2. Juice the remaining half and set aside. 
3. In a bowl, mix orange juice, wholegrain mustard, olive oil, white vinegar, and sea salt. Taste and adjust seasoning. 
4. Pat the scallops dry with kitchen paper, then slice thinly. 
5. Slice the salmon thinly. 
6. Arrange scallops and salmon on a plate, then spoon over the orange vinaigrette. 
7. Finely grate some orange zest on top, then chill in the fridge for 30 minutes before serving. 

Tips:

You can serve this on a base of Japanese-style onion salad for extra texture and flavour.

All the meat and sashimi were from Celeplate ✨

Use my referral link for £5 discount

https://celeplate.co.uk/account/register?ref=ref69f1d054a0dd1&fpl=dl

#英國生活 #英國煮什麼 #簡易食譜 #魚生