星期二, 8月 10, 2010

[通少自創]鮮焗三文 (Simple baked salmon)



夏天餸系列: 最新鮮, 最天然的鮮焗三文

雖然今日病病地呀, 但今個星期會盡力係哩四日都出blog比大家, 希望大家多多支持啊

哩個食譜和昨日差不多, 都是超簡單, 同樣可以一日前醃定, 夏天無需要天天都吃這麼濃味的菜色, 用最簡單直接的方法去煮, 一樣精彩的

有無發覺啲食譜去了google到呀, 係呀, 因為我要玩統計, 但放心, 大家可以照樣留言係到, 我一樣會照回覆的



print_icon-over.gif image by tonytsang_emotion
(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 30 minutes | For 份量: 2 people | Calories 熱量: 1450 (Estimated/ 估計)
材料 Ingredients
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1- 無皮三文魚柳400克左右 (400g of skinless salmon fillet)
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2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
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3- 蒜蓉1湯匙 (1 tbsp minced garlic)
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4- 煙肉4條, 切粒 (4 sliced of bacon, diced)

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5- 雜豆或雜菜1杯 (1 cup of assorted vegetable)
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6- 牛油2湯匙 (2 tbsp of butter)
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7- 生粉2湯匙 (2 tbsp of corn starch)
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醃料 Seasoning
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tonytsang and kareny recipy
1- 白酒2湯匙 (2 tbsp of white wine)
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2- 新鮮或乾百里香葉 2湯匙 (2 tbsp fresh/flake thyme leaves)
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3- 糖1湯匙 (1 tbsp of sugar
)
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4- 黑胡椒1湯匙 (1 tbsp of black pepper)
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5- 2茶匙  (2 tsp of salt)
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6- 雞粉1茶匙, 非必要 (1 tsp of chicken powder)
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7- 新鮮或乾牛至香草1湯匙匙 (1 tbsp of fresh/flake oregano)

做法 Steps

1- 先將醃料撈勻, 將魚柳先抹乾, 兩面平均塗上醃料, 放入雪櫃醃過夜或30分鐘
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2- 焗爐用懾氏220度, 先預熱, 同時, 中火無油起鑊,
加入煙肉粒和蒜蓉炒至香脆, 再加洋蔥和1/3茶匙鹽炒至軟身(圖1), 再加雜豆和牛油兜勻備用, 魚柳兩面撲上入生粉, 放上已用錫紙包好的焗盤上, 再將炒好的材料平均鋪上(圖2), 蓋上錫紙, 將焗爐改為懾氏180度, 魚柳焗盤放入焗爐30分鐘, 上碟即成
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1- Mix the seasoning together.  Dry the fish well.  Cover both side of the fish with the mixed seasoning evenly.  Marinade the fish with the seasoning for overnight or at least 30 minutes (fig.1).
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2- Preheat the oven with 220 Celsius degree.  Meanwhile, heat the pan without oil over high heat.  Pan fry garlic and the bacon until crispy.  Stir in the onion with 1/3 tsp of salt until soft (fig.1).  Stir the assorted vegetable with the butter.  Put it aside.  Top both sides of the fish with the corn starch.  Put the fish on the oven rack wrapped by aluminum foil.  Top the cooked ingredient and cover it with another aluminum foil sheet.  Turn the oven heat to 180 Celsius degree.  Bake the chicken legs for 30 minutes.  Dish it up and serve it in hot.  

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貼士 Tips
1-
焗爐的大小, 魚柳的大小都直接影響烹調的時間, 最好於20分鐘時, 取出, 切開最厚的位置, 看看肉色有沒有變粉紅色, 沒有就要焗多10分鐘
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2-
三文魚柳要買魚腩, 用來作壽司的部份才不會腥的, 如果買不到三文魚柳, 可以改用其他的厚身魚柳, 如果薄身, 焗出來會比較鞋的
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3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- The size of the oven, the size of the fish will directly influence the cooking time.  It is recommended to check the fish after baking for 20 minutes.  Cut into the thickest part of the fish.  Check if the color of the fish turns from red to pink.  If no, then you need to bake it 10 minutes more.
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2- It is recommend to use the salmon fillet use for sushi as it is less smelly.  You can replace it with other thick fish fillet.  Avoid to use thin fish fillet as it may be too dry after cooked.
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3- Click here to understand what is the cooking terms in this recipe
tonytsang and kareny recipy

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1 則留言 :

  1. Bake the chicken legs <---- you had a little typo there!
    thanks for sharing!

    回覆刪除

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