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2014-07-12
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是晚来Ocean three 上一课三文鱼知识课来自挪威的三文鱼，因海岸线较曲折，水清又冰冷，令到三文鱼享负盛名。女师傅在我们面见示范切挪威三文鱼，先将头切掉，再把鱼身上下横切。三文鱼越新鲜，鱼骨越难起！6kg的三文鱼约有25条骨，女师傅小心奕奕地用小钳把鱼骨逐一挑起。起鱼肉时，皮带银边，就代表又肥又美啰！还有看见鱼肉灰灰黑黑，或者不是不新鲜，而是因为师傅切鱼身的较尾位置，那部份味道较腥不吸引！学到许多三文鱼知识啊！之后，米之莲二星大厨「特别学徒」示范了三道创意三文鱼菜式！现分享其中一款食谱。用了柠檬、青柠、鱼露、橄榄油、指天椒、芫荽、洋葱、豉油及沙津菜的前菜小食。食谱分享如下：Ingredients:- 750g centre-cut salmon fillet (remove skin)- 1 Lemon - 1 Lime- 4 sprigs of spring onions- 1 red chili- 3 tbsp sesame oil- 6 tbsp olive oil- 2 tbsp soy sauce- 1 tbsp fish sauce- 1 tsp caster sug
来自挪威的三文鱼，因海岸线较曲折，水清又冰冷，令到三文鱼享负盛名。
女师傅在我们面见示范切挪威三文鱼，先将头切掉，再把鱼身上下横切。
三文鱼越新鲜，鱼骨越难起！6kg的三文鱼约有25条骨，女师傅小心奕奕地用小钳把鱼骨逐一挑起。起鱼肉时，皮带银边，就代表又肥又美啰！
还有看见鱼肉灰灰黑黑，或者不是不新鲜，而是因为师傅切鱼身的较尾位置，那部份味道较腥不吸引！
学到许多三文鱼知识啊！
之后，米之莲二星大厨「特别学徒」示范了三道创意三文鱼菜式！现分享其中一款食谱。
用了柠檬、青柠、鱼露、橄榄油、指天椒、芫荽、洋葱、豉油及沙津菜的前菜小食。食谱分享如下：
Ingredients:
- 750g centre-cut salmon fillet (remove skin)
- 1 Lemon
- 1 Lime
- 4 sprigs of spring onions
- 1 red chili
- 3 tbsp sesame oil
- 6 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp caster sugar
- 1 bunch of salad leaves
1. For the dressing, grate the lime and lemon zest into a bowl, squeeze the lemon and lime juice into the bowl, chop the spring onion finely and add to the bowl. Roll the chili between your hands to loosen the seeds. cut off the top and slice the chili in half length-wise, scrape out and discard the seeds. Slice length-wise into fine strips, chop finely and add to the bowl, Add the sesame oil, olive oil, fish sauce and soy sauce and mix thoroughly. Add chopped coriander to the bowl as well. Whisk all the ingredients together, season with salt, pepper and sugar to taste.
2. Place the salmon fillet in the freezer for 10 mins. Slice the salmon thinly and arrange on serving plates, overlapping the slices very slightly. Spoon over the dressing and leave to marinade for 5-10 mins before serving.
3. Garnish with mixed saland leaves if you like.
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师傅教了我们一些厨食小秘诀：
1. 指天椒宜先放在桌上「碌几吓」，才切及去籽，那就均匀香辣了。
2. 芫荽最香的不是叶，而是根及茎。
3. 小心批柠檬皮，不要批到白色位，会苦啊！
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我们最后每人分了一少块浸酱食，三文鱼鲜味，带点清新的柠味，酸酸辣辣几开胃。
如果雪冻三文鱼相信更惹味~
此外，还有这两款菜式：
张贴
