芝士白汁三文魚柳

通之廚房 於 17/07/2020 發表 收藏文章

材料:

700g 無骨無皮三文魚扒

1個 中型洋蔥

3 tbsp 中筋麵粉(或粟粉)

1/3 杯(標準量杯單位)水牛芝士碎 (或芝士片1-2塊)

醃料:

0.5 tsp 鹽

0.5 tsp 蒜粉

0.25 tsp 白胡椒粉

汁料

80ml 雞湯(有鹹味)

3 tbsp 忌廉 (或牛奶)

0.5 tsp 糖

2 tbsp 牛油

芡粉水

1 tbsp 粟粉

2 tbsp 水

做法:

1. 三文魚扒切開成2份,洗淨抹乾,用醃料搽勻兩面醃10分鐘

2. 煎前用麵粉薄薄包好三文魚扒

3. 鑊用中大火燒熱,加入2湯匙油,加入三文魚扒,將一面煎至金黃(約2分鐘)

4. 返去另一面,轉最細火,蓋頂,煮2分鐘,熄火焗8分鐘

5. 另一個鑊,用中大火燒熱,加入1茶匙油,加洋蔥和0.25茶匙鹽將洋蔥炒軟(約2分鐘)

6. 加入汁料煮滾,熄火,加入芝士,不斷攪拌和逐少加入芡粉水直至汁杰身

7. 三文魚上碟,淋上汁料即成

Ingredients:

700g boneless and skinless salmon fillet

1 medium onion

3 tbsp all-purpose flour (or cornstarch)
1/3 cup (standard measuring cup unit) shredded mozzarella (or 1-2 slice cheese)

Seasoning:

0.5 tsp salt

0.5 tsp garlic powder

0.25 tsp ground white pepper

Sauce mixture

80ml chicken broth (salted)

3 tbsp cream (or milk)

0.5 tsp sugar

2 tbsp butter

Thickening

1 tbsp corn flour

2 tbsp water

Steps:

1. Cut the salmon into 2 rectangles. Rinse and dry well. Marinade both sides with the seasoning for 10 minutes

2. Coat the salmon evenly with flour before pan-frying

3. Heat the pan over medium high heat. Add 2 tablespoons of oil. Pan-fry one side of salmon until golden brown (about 2 minutes)

4. Flip to the other side. Turn to the lowest heat. Cover the pan with a lid. Continue to cook for 2 minutes. Turn the heat off. Let the salmon sits in the pan for 8 minutes
5. Heat another pan over medium-high heat. Add 1 teaspoon oil. Add onions and 0.25 teaspoon of salt. Saute the onions until soft (about 2 minutes)

6. Add the sauce mixture and bring it to a boil. Turn off the heat. Add the cheese and stirring constantly. Add thickening gradually until the sauce is thickened.

7. Put the cooked salmon on a plate. Top with the sauce

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