久違了的食譜！自從2月去完Tasmania跟大廚學煮脆脆薯粒秘訣，不時有人問我幾時share食譜🥺其實回港做過兩次，不過總覺得整得不夠美🫣Anyway之後好忙未必有時間再整，快手寫食譜出post！
做法其實好簡單！最好前一晚準備節省時間😛先煮熟薯粒再雪凍，第二日用高溫焗到脆身就ok！用這個方法煮薯仔真的好美味，外脆內軟，連我要減carbs都忍不住吃了好多🫣這個set好適合放工煮，回家立即焗薯仔，同一時間炒意式雜菜和醬汁，上桌前煎三文魚就完成❤️🔥不用一小時就煮好，又不會煮到成頭汗🤣
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🍋檸檬忌廉三文魚伴脆脆薯粒📝食譜
烹調時間⏱1小時
🔸材料🔸
三文魚 2塊
薯仔 2個
橄欖油/鹽/黑胡椒碎/食用梳打粉(可省略)
迷迭香 Rosemary
青櫛瓜/車厘茄/紫洋蔥/黑醋
🔸檸檬忌廉汁材料🔸
無鹽牛油 1湯匙
蒜頭 2瓣磨蓉
白酒 50ml/ 淡忌廉 50ml/ 檸檬汁 1茶匙/刁草 (可省略)
🔹做法🔹
- ▪️脆脆薯粒▪️薯仔去皮切件，浸水15分鐘除去澱粉質
- 1500ml水加入3茶匙鹽和半茶匙食用梳打粉，煮沸後加入薯粒，中火煮約10-15分鐘至中心軟淋，沖水解凍
- 瀝乾，小火煮2-3分鐘蒸發水份；放入4度雪櫃一晚
- 焗盤加入橄欖油，要完全覆蓋底部；190度焗15分鐘至油熱；加入薯粒、鹽、黑胡椒碎和迷迭香，焗45分鐘，中途翻面令薯仔均勻受熱
- ▪️意式炒雜菜▪️下油開鍋，加入雜菜，下鹽、黑胡椒碎和黑醋調味
- ▪️檸檬忌廉汁▪️煮溶牛油，下蒜蓉煮至出味；加入白酒中火煮至酒精揮發，倒入淡忌廉小火拌勻，下刁草、檸檬汁和鹽調味
- ▪️煎三文魚▪️魚扒用廚房紙吸乾水份，灑上鹽、黑胡椒，靜置5分鐘；三文魚會出水，再次吸乾水份
- 下油開鍋，放入三文魚扒煎至兩邊焦香，盛起即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Salmon 2 px
Potatoes 2 px
Olive oil / Salt / Black pepper / Baking soda (optional)
Rosemary
Zucchini / Cherry tomatoes / Purple onion / Black vinegar
𝗖𝗿𝗲𝗮𝗺 𝗦𝗮𝘂𝗰𝗲 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Unsalted butter 1 sp
Garlic 2 cloves, minced
White wine 50ml, Cooking cream 50ml, Lemon juice 1 tsp, Dill (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak potato pieces in water for 15 mins. Boil in salted water with half tsp baking soda for 10 – 15mins. Drain and cool.
- Preheat olive oil at 190°C for 15 mins. Coat potatoes with olive oil, salt, pepper, and rosemary. Bake at 190°C for 45 mins.
- Sauté onion, zucchini, and cherry tomatoes in oil. Season with salt, pepper, and black vinegar.
- Melt butter, cook garlic, add white wine and cook until alcohol evaporates. Stir in cooking cream, dill, lemon juice, and salt.
- Pat salmon dry, season with salt and pepper. Pan-fry until browned.
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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✨
https://istidiningtable.com