星期一, 1月 10, 2011

[自創食譜]牛油檸香醉三文 (Pan-fry salmon in lime butter sauce)


通少好介紹: 牛油檸香醉三文 (Pan-fry salmon in lime butter sauce)

這個冬天我覺得非常之幸運, 因為大風雪都不發生在住的地方, 聖誕假期時, 天氣還回暖至零上, 可以說是很少會發生的, 過往通常都是落很多雪 (例如20-30cm),
者這就是溫室效應吧

近日看到世界不同地方都有魚群或鳥群集體死亡, 很多的所謂專家都是說很正常的現象, 我覺得其實很多真相應該被隱瞞才真, 希望維基解碼(wiki leak)能快啲公開真相吧, 哈哈
我今天和大家再分享煎三文魚, 在香港, 中國或台灣,
三文魚應該不太普遍的, 我知道有些大型的超市, 是有賣急凍的三文魚, 其實也是可以用的, 否則, 也可以改用一些多肉少骨的魚扒代替(例如tuna, 蒼魚)
這個汁料用上了白酒, 但其實酒精在煮製過程而揮發, 不會令人醉的
,
就算小朋友也適合享用的, 味道酸酸甜甜, 還有牛油香味, 我相信大家一定會喜歡的, 有機會就請試一下吧

正所謂: 牛油檸香醉三文, 香口惹味夠醒神 
 


print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 35 minutes | For 份量: 4 people | Calories 熱量: 1050 (Estimated/ 估計)
材料 Ingredients
1- 三文煎魚扒1磅左右 (1 lbs of 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- 蕃茄1個, 切粒 (1 tomato, diced)

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5- 牛油3湯匙 (3 tbsp of butter)
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6- 中筋麵粉2湯匙 (2 tbsp of all purpose flour)
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汁料 Sauce
份量只供參考 (just for reference only)
1- 白酒1杯, 220毫升 (1 cup of white wine, 220 ml)
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2- 青檸汁2湯匙 (2 tbsp of lime juice)
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3-  鹽1/3茶匙 (1/3 tsp of salt)
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4-  糖2湯匙 (2 tbsp of sugar)
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做法 Steps

1- 魚件抹乾後用少去白胡椒粉, 海鹽醃10分鐘, 兩面再薄薄鋪上生粉或麵粉(圖1), 易潔鑊用快火, 落油5湯匙油起鑊, 先將魚扒兩面煎成金黃, 再中慢火將魚扒煎至8-9成熟(圖2), 盛起, 用紙抹去油份上碟
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2- 易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入蒜茸洋蔥和1/3茶匙鹽炒至軟身, 加入牛油同麵粉煮成糊狀(圖3), 加入蕃茄粒和1/3茶匙糖炒約2分鐘, 轉中火, 再加入汁料(除了檸檬汁外)攪勻煮滾至無粒(圖4), 加入青檸檬汁攪勻, 淋上三文上即成
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1- Dry the Salmon steak well.  Marinade it with some sea salt and white pepper for 10 minutes.  Coat the salmon with the corn starch or flour (fig.1).  Heat the non-sticky pan with 5 tbsp of oil over high heat.  Fry the salmon until two sides turn brown.  Reduce the heat to low medium cook until the salmon is about 90% done.(fig2)  Put it on the dish.
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2-  Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry the garlic and the onion with 1/3 tsp of salt until soft.  Stir in butter and flour until it mixed together (fig.3).  Stir in the tomato with 1/3 tsp of sugar and stir-fry for 2 minutes.  Turn the heat to medium and stir in sauce mixture (except the lime juice).  Stir until the sauce is smooth and flour is completely dissolved (fig.4). Stir in the lemon juice and mix it well.  Pour it over the salmon and serve it in hot.
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貼士 Tips
1- 魚上粉前, 一定要抹乾, 否則粉會上得太厚, 影響口感的, 而煎魚切忌無耐性, 不要常常反它, 要等它一面煎至金黃先好反, 那就不會容易把它弄散
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2- 煎三文不要過熟, 不肯定的話, 可以切開少少看看, 如果內裡淨下少少深粉紅(不是未熟是那種紅色)就已經可以了, 否則就又乾又碎, 口感會很差的
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3- 如果汁料仍然有粉粒的話, 請用一些鐵絲網隔, 將汁料過濾好, 由於不同的白酒汁甜味都不一樣, 請試味, 如果不夠甜的話, 請加多點糖
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4- 按這裡查看 "有關烹調術語" 的解釋
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1- To avoid coasting too much corn starch, make sure drying the fish through.  Be patience while pan-frying the fish.  Do not flip it over often.  Turn it over only if one side is brown enough.
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2- Avoid overcook the salmon.  Cut the fish into half and check.  If middle of the fish is still pink.  It will be perfect.  Overcooking it will make the fish dried.
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3-If the flour cannot dissolve completely, please filter it with the sieve. Different brand of white wine has different sweet flavor.  Please taste the sauce and add more sugar accordingly to your preference
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4- Click here to understand what is the cooking terms in this recipe

4 則留言 :

  1. 等我買魚整先~
    [版主回覆01/11/2011 12:15:00]好呀, 試完比啲意見我啦

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  2. 通少, 啲貼士好好, must  try, thanks again
    [版主回覆01/12/2011 01:43:00]希望幫到你啦, 記得要試吓呢

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  3. 阿女一定好中意呢個汁!一於買件魚扒試下先。謝謝分享~

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