任何魚隨你喜愛
紅蔥頭碎1-2個(台灣得較小要3-4個)
大蔥1支(台灣蔥2支也可)蔥白切細蔥花
蒜碎1-2個
pan sauce steps:
- 平底鍋熱底油+(紅蔥頭碎+蔥花+蒜碎)+a pinch of salt, sweat at a low heat(5mins)
- +corn starch cook out(2mins)
- add white wine ½ cup and reduce by half
- chop tarragon cook out for 2 mins
- add stock 100ml stir and reduce by half
- strain out the sauce過濾(壓出原汁)back to the pan原汁回鍋
- add cream加鮮奶油1/4杯略煮
- finish with butter關火拌奶油2tsp至乳化
- 加橘皮+巴西里碎
羽衣甘藍+鹽+橄欖油入烤箱180 ℃烤15min
score the fish, this keep the fish from curling捲曲
加點鹽
兩面煎至金黃
香菇切絲+蘆筍斜刀切1寸段少許油和鹽saute&tossing至熟
sauce放盤子正中央形成一個圓餅狀
魚放在上面
左右兩邊再放saute的香菇+蘆筍this recipe is from stevescooking
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