Bella五星級廚房

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

魚                            1 條

鹽與黑胡椒粉適量

萊姆果片                5 片

檸檬片                    5 片  

洋蔥，切絲           ¼ 杯

藍紋起司，小塊   ½ 杯

B油菜料

巴西里屑               ¼ 杯

蔥屑                       ¼ 杯

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. 將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。

Bella 五星級廚房相關食譜

奶油香蒜烤鮭魚           智利鱈魚甜薑意大利麵

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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