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最近實在太瘋狂吃魚了,我家老爺好像有點抗議了,可是我還是想吃魚啊,所以就想盡辦法變花樣,來做個希臘冷魚好了,鮮豔的色彩讓人有食慾,酸酸的夏天吃最棒了,魚要很新鮮的才能這樣做喔,不然會有腥味!!

 

份量: 4 人份

 

A材料

                            1

鹽與黑胡椒粉適量

萊姆果片                5

檸檬片                    5   

洋蔥,切絲           ¼

藍紋起司,小塊   ½

 

B油菜料

巴西里屑               ¼

蔥屑                       ¼

紅椒,切小丁        2 大匙

蒜泥                        1 小匙

橄欖油                    2 大匙

香檳酒醋            1 大匙

芫荽粉                   ¼ 小匙

鹽和黑胡椒適量

 

作法

 

1. 將魚洗淨,灑上鹽和黑胡椒粉,下鍋蒸約12分鐘,放涼。

2. B料中所有材料放入一大碗中拌勻,備用。

3. 將魚的水份瀝乾,放入長盤中,擺上萊姆片和檸檬片,灑上拌勻的B油菜料,點綴洋蔥絲和藍紋起司,放冰箱一小時後食用。

 

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Bella 五星級廚房相關食譜

 

   奶油香蒜烤鮭魚 Buttery Garlic Salmon                  智利鱈魚甜薑意大利麵Chilean Seabass w/Pickled Ginger Pasta

奶油香蒜烤鮭魚           智利鱈魚甜薑意大利麵

 ------------------------------------------------------------------------------------------------------------------------------ 

Mediterranean Cold Fish

 

A Ingredients

Fish, whole                              1 head

Salt and pepper to taste

Lime slices                               5 slices

Lemon slices                             5 slices

Onion, shredded                      ¼ cup

Roquefort cheese, chunks        ½ cup                         

 

B Ingredients

Parsley, chopped                  ¼ cup

Scallion, chopped                 ¼ cup

Red bell pepper, chopped      2 tablespoon

Garlic, minced                       1 teaspoon

Olive oil                                 2 tablespoon

Champagne vinegar               1 tablespoon

Ground Coriander                ¼ teaspoon

Salt and pepper to taste

 

Direction:

 

1. Wash and dry the fish, sprinkle with salt and pepper, steam for around 12 minutes, let cool.

2. Place all B ingredients in a mixing bowl, mix well.

3. Drain the fish, place on a long plate, decorate with lime and lemon slices, spoon B Ingredients onto the fish, then place the onion and Roquefort blue cheese on it, refrigerate 1 hour before serving.

 

Serving: 4

 

 

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