相信大家對Wellington beef都不會陌生，反而三文魚版本就比較少見🙂↔️其實做法比牛肉版本簡單好多！我簡化了食譜，材料更簡單又沒那麼膩！上桌極吸睛呀😚
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💫威靈頓三文魚📝食譜
烹調時間⏱30分鐘
🔸材料🔸
三文魚柳 300g
酥皮 2塊
鮮奶 150ml
忌廉芝士 100g
菠菜苗 100g
麵包糠 約30g
蒜粉/ 蒜頭磨蓉
蛋黃 1隻
鹽、黑胡椒碎
🔹做法🔹
- 急凍酥皮室溫解凍備用
- 大鍋放入牛奶加熱，下忌廉芝士煮溶
- 加入菠菜苗煮至軟身，下鹽、黑胡椒碎和蒜粉調味；逐少加入麵包糠炒至杰身
- 三文魚灑上鹽、黑胡椒碎，放上酥皮；三文魚鋪上菠菜忌廉芝士；蓋上酥皮包實，掃上蛋液
- 放入焗爐，用4D HotAir 200度焗25分鐘，用燒烤模式焗約2分鐘至表面金黃即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
– Salmon fillet: 300g
– Puff pastry: 2 sheets
– Fresh milk: 150ml
– Cream cheese: 100g
– Spinach sprouts: 100g
– Breadcrumbs: about 30g
– Garlic powder or minced garlic
– Egg yolk: 1
– Salt, black pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw the frozen puff pastry at room temperature
- In a large pot, heat the milk and add the cream cheese until melted.
- Add the spinach sprouts and cook until soft, seasoning with salt, black pepper and garlic powder; gradually add the breadcrumbs and stir until combined.
- Season the salmon with salt and black pepper, place it on the puff pastry; top with the spinach cream cheese mixture; seal with the puff pastry and brush with egg wash.
- Bake in the oven at 200°C (4D HotAir) for 25 mins, then switch to grill mode for about 2 mins until the surface is golden brown.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
IG👩🏻🍳 https://instagram.com/kiuu922