FINOCCHI SCAMPIE ARANCESCAMPI, FENNEL BULB ANDORANGE SALAD
新西兰鳌虾配茴香头及香橙沙拉

茴香头3个

柠檬1片

新西兰鳌虾12只

橙子2个

番茄3个

罗勒20克

柠檬汁2勺

橄榄油100克

橙子酱汁60克

奥西特拉鱼子酱40克

盐适量

白胡椒适量

罗勒叶，装饰用

3 fennel bulbs

1 lemon slice

12 New Zealand scampi

2 oranges

3 tomatoes

20g basil

2 tsp lemon juice

100g olive oil

60g orange dressing

40g Oscietra caviar

Salt, to taste

White pepper, to taste

Basil leaves, to garnish

制作

洗净茴香头，并用刨片器将其刨成薄片。

准备一碗冰水，放上一片柠檬，把茴香头片放在里面浸泡。

鳌虾洗净后上锅蒸1分钟，如果你喜欢的话，可以保留虾尾。待虾冷却，再用橄榄油、盐、白胡椒和少许柠檬汁调味。

将橙子去皮去核，将橙子果肉按瓣分好，去掉橘络和白色的膜。

将番茄在热水中烫一下之后去皮，再用勺子把中间的籽去除，切成丁，用盐、切碎的罗勒和橄榄油调味。

将茴香头片切丝。在沙拉碗中将茴香头丝、橄榄油、柠檬汁、盐和白胡椒混合。

把调味好的茴香头沙拉、橙子块和鳌虾摆放在盘子内，用鱼子酱点缀其上，并装饰上一些橙子块，再用一些罗勒叶、番茄丁装饰。

Prepare the dish

Wash the fennel bulbs. Thinly slice them on a mandolin.

Place the fennel bulbs in a bowl of iced water with the slice of lemon.

Clean the scampi and steam for 1 minute, keeping the tail on, if you like. Let the scampi cool and then season with olive oil, salt, white pepper, and some lemon juice.

Peel and core the orange, then separate the flesh into segments, removing the white pith and membrane.

Blanch the tomato to remove the skin and then scoop out the seeds. Cut the flesh into cubes and season with salt, chopped basil, and olive oil.

Cut the fennel bulbs into shreds. Put the fennel in a mixing bowl and add olive oil, lemon juice, salt, and white pepper.

Arrange the fennel bulbs salad, some orange supremes, and the scampi neatly on the plate. Finish the dish with caviar, a few drops of orange dressing, the diced tomato, and garnish with some nice basil leaves.