海鹽浸青衣柳伴黑醋茄蓉汁
2010-08-21
Sea Salt Ling Fillet with Puree Tomato and Balsamic Vinegar Sauce

        材料(2人份量)

        青衣魚柳2件(約160克)

        西生菜4片

        紅椒圈1個

        黃椒圈1個

        蘆筍2條

        橄欖油2茶匙

        蒜蓉1 1/2湯匙

        白靈菇 3隻

        鮮冬菇3隻

        鮮茄蓉汁 1/4碗

        薄荷葉 1小棵

        黑醋汁 1湯匙

        Ingredients(Serves 2)

        Ling Fillet 2 pcs(about 160g)

        Lettuce  4 leaves

        Red Capsicum  1 ring

        Yellow Capsicum 1 ring

        Asparagus 2 stalks

        Olive Oil  2 tsps

        Garlic(minced) 1 1/2 tbsps

        White Shimeji Mushroom 3 pcs

        Fresh Shittake Mushroom 3 pcs

        Fresh Tomato Puree  1/4 bowl

        Mint  1 sprig

        Balsamic Vinegar 1 tbsp

        調味料

        海鹽 1/2茶匙

        Seasonings

        Sea Salt  1/2 tsp

        做法 Method

        1. 魚柳灑上海鹽備用。

        Season fish fillets with sea salt, set aside.

        2. 西生菜放碟上,上面放上紅、黃椒以及已煮熟的蘆筍。

        Place cooked asparagus, red and yellow capsicum over lettuce.

        3. 於鑊內燒熱油,放入蒜蓉略炒,隨後加入白靈菇和鮮冬菇炒至帶香,灑上海鹽調味後,放在西生菜內。

        Heat oil in a wok, saute minced garlic, then add mushrooms and stir-fried until aromatic, season with sea salt and transfer to the asparagus.

        4. 燒沸水後轉慢火,放入魚柳,浸約4分鐘至熟,上碟,淋上鮮茄蓉汁,放上薄荷葉,伴以黑醋汁即可。

        Bring water to boil, then reduce heat to low. Soak fish fillet for 4 minutes until cook through. Transfer to the plate and pour fresh tomato puree over. Garnish with mint and serve with balsamic vinegar.

        有營資訊

        將魚柳放入沸水浸熟,吃來質感嫩滑之餘,更不用添加油份。再以黑醋汁伴蔬菜進食,有助提升食欲又不會掩蓋食材的原味。想知更多有關資訊,可瀏覽壎芵p「有營食肆」專題網站http://restaurant.eatsmart.gov.hk。

        本食譜由翠華餐廳提供
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