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蒜香明太子三文魚冷意粉
蒜香明太子三文魚冷意粉
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鬼嫁
這個中西合壁fusion菜,和風西食,可作冷盤前菜,也可在夏天時作主菜來吃,明太子其實就是用辣椒和香料醃製過的鱈魚的魚卵,是日本博多的名產,香辣惹味,卻不是大辣,只是香口的微辣,剛好蓋過魚腥味卻保留了海洋的鮮味,是一道非常醒胃的前菜。
Japanese
Noodles
Seafood
/
Spaghetti
Poach
Novice
20 mins
More Photo(s)
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Ingredient and Portion
(二人份量)
4mm意粉 150g
明太子 100g
刺身三文魚 150g
車厘茄(切4份) 8粒
Seasoning
羅勒或蕃荽 4片(可以不加)
蒜蓉 2湯匙
橄欖油 2湯匙
日本豉油 1湯匙
日式芥末 1茶匙
檸檬汁 1茶匙
鹽 1/4茶匙
胡椒 少許
Method
1.大鍋燒滾水,意粉煮少於30秒,以冰水過冷河
2.三文魚切粒,以1/2湯匙日本豉油及1/2茶匙日式芥末拌勻
3.意粉瀝乾水,加入橄欖油及蒜蓉拌勻
4.再加入車厘茄、明太子及三文魚,放入檸檬汁、1/2湯匙豉油、鹽及胡椒拌勻
Tips
1.最後一定要試味,因明太子鹹淡不一,如太淡,再加一點鹽及豉油來調味
2.明太子比較貴,可用蟹籽來代替
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