PAN-FRIED ARCTIC CHAR WITH TARRAGON CREAM SAUCE, CRISPY KALE & MUSHROOMS香煎北極紅點鮭佐羽衣甘藍香菇龍蒿奶醬

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:

1. 平底鍋熱底油+(紅蔥頭碎+蔥花+蒜碎)+a pinch of salt, sweat at a low heat(5mins)
2. +corn starch cook out(2mins)
3. add white wine ½ cup and reduce by half
4. chop tarragon cook out for 2 mins
5. add stock 100ml stir and reduce by half
6. strain out the sauce過濾(壓出原汁)back to the pan原汁回鍋
7. add cream加鮮奶油1/4杯略煮
8. finish with butter關火拌奶油2tsp至乳化
9. 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