美味风采 > 经典西餐 > 油浸三文魚
油浸三文魚
Confit of Salmon

Posted on November 28, 2014

【Ingredients】4 portions
480g salmon fillet (120gm each), 30g rock salt, 30g coriander root,2nos lime zest, 5g pink peppercorn, 300ml olive oil

【Asparagus foam】
200g green Asparagus(Trimmed), 80ml whipping cream, 10g butter, 10g garlic(chopped), salt, pepper

【Glaze shallot】
16nos shallot, 45g sugar, 25g unsalted butter, as needed water

【Garnish】
20pcs ssparagus tips (blanched), 80g lotus root (slice thinly anddeep fried till golden brown)

【To prepare Salmon 】
Submerge salmon in olive oil with rock salt, pink peppercorn, coriander root and lime zest in a container. Marinade for 1 hour in a refrigerator.

【To prepare asparagus foam】
1. Sauté garlic with butter, add asparagus and cream.
2. Blend with immerse blender and strain.
3.Re-boil and season to taste with salt and pepper.

【To prepare glaze shallot】
1.Place shallot, sugar, butter in a pan.
2.Add in water, just enough to cover 1⁄2 of the shallot , boil at high heat till almost dry.
3.Toss the shallot frequently to prevent them from burning.
4.Ready to serve once the shallot is well coated.

【To serve】
1.Take out the fish from refrigerator 1⁄2 hour before cooking.
2.Bake fish in oven at 80℃ for 10-15 mins or until just cooked.
3.Lift the fish out and drain the excess oil in a cooling rack.
4.Place salmon on plate, served with crispy lotus root, asparagus and glaze shallot. Topped with asparagus foam.

by >> Issue 144

【材料】4人份
三文魚肉480克(分成120克1份)、粗盐30克、莞荽茎30克、柠檬皮茸2个、红椒粒5克、橄榄油300毫升

【芦笋泡沫】
青芦笋200克(去皮)、发起奶油80毫升、牛油10克、蒜茸10克、盐和胡椒粉适量

【糖焦葱头】
葱头16粒、白糖45克、无盐牛油25克、清水适量

【装饰】
芦笋20根(川烫)、莲藕80克(切薄片炸至香脆)

【三文魚做法】
把三文魚和其他材料浸泡在橄榄油里,收入冰箱腌1小时。

【芦笋泡沫做法】
1.以牛油炒蒜茸,加入芦笋和发起鲜奶油。
2.以电动搅拌器搅拌后过滤。
3.再次煮滚后以盐和胡椒粉调味。

【糖焦葱头做法】
1.把葱头、白糖及牛油放入锅里。
2.加入淹盖葱头一半的水,以大火煮至水干。
3.期间不断翻动以免葱头烧焦。
4.一旦葱头熟透即可盛出。

【吃法】
1.在开煮前半小时就从冰箱取出三文鱼。
2.以80℃烤三文鱼10-15分钟或至刚刚熟即可。
3.取出三文鱼,把油滤掉。
4.把三文鱼排碟,配莲藕片、芦笋及糖焦葱头,淋上芦笋泡沫即可。

by >> Issue 144


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