星期二, 7月 12, 2011

[自創食譜]酒香魚卷 (Prosciutto salmon wrap in creamy red wine sauce)



通少好介紹: 酒香魚卷 (Prosciutto salmon wrap in creamy red wine sauce)
天氣越來越熱,
所以我都會開始介紹多啲酸酸甜甜的開胃菜式給大家享用, 今次先介紹三文魚卷, 三文魚我真係煮過好多次,
但通常都係就咁煎, 另外再煮個汁就算, 今次就有點唔同, 我用意大利火腿包實上麵包糠再煎, 香濃鬆脆,
常好味道

不過我知香港要買意大利火腿唔易, 大家可以改用煙肉代替, 但係咁, 如果用煙肉的話, 因為會出油, 咁煎完出來未必香脆, 大家用煙肉的話,
我建議連粉都唔好上會好啲

至於隻紅酒汁, 真係好好味, 我無用白砂糖, 我用楓樹糖漿, 味道更清香, 個汁一開始煮時會好多水, 因為蕃茄會出水, 所以要耐心, 將啲水份煮走,
咁個汁先會又香, 又甜, 又滑的
哩個餸,
香濃鬆脆, 個汁又香, 又甜, 又滑, 一定會勁開胃呀
, 大家記得試下啦

廣告:



(password: tonytsang)

Prep 準備: 20 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1250 (Estimated/ 估計)

材料 Ingredients
1- 三文煎魚扒1磅左右 (1 lbs of salmon fillet))
tonytsang and kareny recipy
2- 中型洋蔥1個, 去皮切件 ( 1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 蒜頭4粒, 去衣切薄片(4 garlic cloves, peeled, sliced finely)
tonytsang and kareny recipy
4- 中型蕃茄2個, 切件 (2 beef tomato, cut into pieces)
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5-
意大利煙燻火腿片8塊 (8 slices of prosciutto ham)
或改用煙肉也可以 (or replace it with bacon)
tonytsang and kareny recipy
6- 幼麵包糠1杯 (1 cup of breadcrumb)
汁料 Sauce mixture
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 熱水1/4杯 (50 ml of hot water)
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2- 糖2湯匙 (2 tbsp of sugar)
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3-
蛋黃醬2湯匙 (2 tbsp of mayonnaise)
tonytsang and kareny recipy
4- 紅酒1杯 (1 cup of red wine)
tonytsang and kareny recipy
4- 乾百里香1茶匙, 非必要 (1 tsp of thyme flake)

做法 Steps


1- 魚扒抹乾後, 切先卡片般的大少, 再用少許白胡椒粉醃10分鐘, 然後用火腿包一圈, 用手握實, 將多出來的火腿切開, 用來包下一塊魚件(圖1), 包好後, 將麵包糠放入碟中, 放入三文魚, 讓所有魚件沾滿麵包糠(圖2), 快火落油(約3湯匙)起鑊, 轉中火, 將魚件煎至金黃及全熟(約5分鐘)(圖3), 盛起隔油, 上碟備用
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2- 原鑊快火落1湯匙油,加入洋蔥和1/3茶匙鹽炒至軟身, 再加入蕃茄炒2分鐘, 加入汁料攪勻煮滾(圖2), 轉慢火煮10-15分鐘或至汁杰, 淋上三文上即成
tonytsang and kareny recipy
1- Dried the Salmon steak well.  Cut the salmon into large pieces like a business card.  Marinade it with white pepper for 10 minutes.  Wrap the ham around the salmon.  Cut off the exceed ham and use it to wrap the next salmon pieces (fig.1).  Pour the breadcrumb in a dish.  Coat the salmon evenly with breadcrumb (fig.2).  Heat the pan with 3 tbsp of oil.  Turn the heat to medium.  Pan fry the fish until golden and cooked through (about 5 minutes) (fig.3).  Drain it well and dish it up.  Put it aside.
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2- Heat the pan again with 1 tbsp of oil over high heat.  Stir fry the onion with 1/3 tsp of salt until soft. Stir in the tomato and stir fry it for 2 minutes.  Pour in the sauce mixture and bring it to boil.  Turn the heat to low.  Simmer for 10-15 minutes or until the sauce is thicken.  Pout it over to the salmon.  Serve it in hot.

貼士 Tips
1- 三文魚如不到的話, 可以改用其他魚柳代替的

tonytsang and kareny recipy
2- 紅酒煮過時沒有酒精留下的, 可以放心吃用
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3- 無論用火腿或煙肉都含有很高的鹽份, 因此三文不需再加鹽醃
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4- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- You can replace the salmon with other fish fillet. 
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2- Alcohol will evaporate after cook.  It is safe to serve
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3- It is not necessary to marinade the fish with salt as the ham or Bacon contains a lot of sodium.   
tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe


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5 則留言 :

  1. 我想連汁撈意粉食..
    [版主回覆07/13/2011 23:38:00]係喎, 仲正~~~

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  2. 自家廚房CasaCookery2011年7月12日 下午10:18

    可以用parma ham 代prosciutto, 味道同肉質相近, 同埋parma ham 基本上大啲o既超市都會買到, 好方便 
    [版主回覆07/14/2011 03:05:00]好多您意見, 剛剛和blog友傾過, 發覺parma ham 係等於 prosciutto, prosciutto 係意大利文, parma ham 係英文, 至於點解係param ham, 哩到有講: http://www.ehow.com/facts_5511014_difference-between-parma-ham-prosciutto.html

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  3. 表面好似脆卜卜,好正喎!!
     
    [版主回覆07/13/2011 23:41:00]係呀, 鹹鹹香香, 好鬼正

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  4. 自家廚房CasaCookery2011年7月15日 上午3:49

    哦, 原來係一樣, 哈哈, 咁就易辦得多~ 又學多樣野 
    [版主回覆07/19/2011 04:11:00]我都blog 友話我先知, 哈哈

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