星期三, 4月 09, 2008

食譜: 紅酒金黃三文魚 (Salmon steak in red wine sauce)

三文魚非常有益, 真係唔怕食多啲呀

我今次整法好簡單, 先煎香, 後加汁, 又好味, 又易整, 肯定好快會清碟呀, 哈哈

不過大家要記得, 魚要抹乾身先好上粉, 否則落鑊煎時就唔靚仔啦

煎魚又唔好成日反佢, 要耐心啲, 煎好一面先好反去另一面, 怕濃, 可以用中火去煎, 同埋唔好煎過熟, 否則就唔會滑, 好鞋啦

正所謂: 紅酒金黃三文魚, 美味魚肉脆又軟

真係好好味, 好快就食晒, 哈哈


tonytsang and kareny recipy
烹調時間: 40分鐘左右

材料
Ingredients:
1- 三文魚扒1大塊, 完成抹乾 (1 salmon steak)
2- 白磨菇數粒, 去蒂, 切粒 (5-6 chopped white mushroom)

汁料 Sauce: (份量只作參考)
1- 意大利黑醋2/3杯 (2/3 cup of balsmic vinegar) 
2- 紅酒3/4杯 (3/4 cups of red wine)
3- 喼汁2 茶匙 (2 tsp L&P Worcestershire sauce)
4- 糖 適量 (some sugar)
5- 牛油1 茶匙 (1 tsp butter)
6- 蒜蓉1/2湯匙 (1/2 chopped garlic)
tonytsang and kareny recipy
做法
Methods:

tonytsang and kareny recipy
1- 魚扒抹乾後用少去白胡椒粉, 海鹽醃10分鐘(圖1), 兩面再薄薄鋪上生粉 (圖2)

2- 快火落油(油要多點)起鑊, 先將魚扒兩面煎成金黃, 再中慢火將魚扒煎至8-9成熟(圖3), 盛起, 用紙抹去油份上碟

3- 快火落1湯匙油爆香蒜蓉, 再加磨菇略炒, 加入紅酒,  喼汁, 牛油煮至汁滾起, 熄火, 倒入黑醋攪勻, 再加糖調味, 淋上魚扒, 再加點香草即成

1- Dried the Salmon well.  Marinade it with some salt and white pepper for 10 mins (fig1).  Mix all the ingredients and put it in the dish (fig1).  Spread the corn starch on each side of the Salmon evently. (fig2)

2- Heat the pan with oil under high heat.  Fry the salmon until two sides turn brown.  Change to low to medium heat and cook until the salmon is about 90% done.  Put it on the dish.

3- Heat the pan with oil under high heat.  Stir-fry the garlic until brown.  Stir-fry the mushroom.  Add the red wine, L&P sauce, butter and cook it until the sauce is boiled. Turn off the heat.  Add the vinegar and mix it well.  Add the sugar to taste.  Spread the sauce on the top of the fish with some parsely.  That's it.
tonytsang and kareny recipy

貼士:

1- 魚扒一定要乾身, 否則就很難上粉, 煎也很難煎得靚

2- 魚扒不要反太多, 要耐心一點, 煎好一面先好反

3- 黑醋要最後落, 保持香味和酸味.

4- 紅酒煮過就不會再有酒精, 只有酒香

5- 糖要隨自己口味加減, 好酸就減少點, 好甜就加多點

6- 魚扒不宜煎太熟, 因為餘熱會自然地令肉再熟一點但不會令肉身變老

7- 煎封兩面有助保持肉汁, 令魚扒肉質滑滑 
tonytsang and kareny recipy

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通少士多卑利, 粒粒都好靚, 點少少朱古力漿, 無敵嘅甜品呀

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