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2014-07-12
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是晚來Ocean three 上一課三文魚知識課來自挪威的三文魚，因海岸線較曲折，水清又冰冷，令到三文魚享負盛名。女師傅在我們面見示範切挪威三文魚，先將頭切掉，再把魚身上下橫切。三文魚越新鮮，魚骨越難起！6kg的三文魚約有25條骨，女師傅小心奕奕地用小鉗把魚骨逐一挑起。起魚肉時，皮帶銀邊，就代表又肥又美囉！還有看見魚肉灰灰黑黑，或者不是不新鮮，而是因為師傅切魚身的較尾位置，那部份味道較腥不吸引！學到許多三文魚知識啊！之後，米之蓮二星大廚「特別學徒」示範了三道創意三文魚菜式！現分享其中一款食譜。用了檸檬、青檸、魚露、橄欖油、指天椒、芫荽、洋蔥、豉油及沙津菜的前菜小食。食譜分享如下：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
來自挪威的三文魚，因海岸線較曲折，水清又冰冷，令到三文魚享負盛名。
女師傅在我們面見示範切挪威三文魚，先將頭切掉，再把魚身上下橫切。
三文魚越新鮮，魚骨越難起！6kg的三文魚約有25條骨，女師傅小心奕奕地用小鉗把魚骨逐一挑起。起魚肉時，皮帶銀邊，就代表又肥又美囉！
還有看見魚肉灰灰黑黑，或者不是不新鮮，而是因為師傅切魚身的較尾位置，那部份味道較腥不吸引！
學到許多三文魚知識啊！
之後，米之蓮二星大廚「特別學徒」示範了三道創意三文魚菜式！現分享其中一款食譜。
用了檸檬、青檸、魚露、橄欖油、指天椒、芫荽、洋蔥、豉油及沙津菜的前菜小食。食譜分享如下：
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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師傅教了我們一些廚食小秘訣：
1. 指天椒宜先放在桌上「碌幾吓」，才切及去籽，那就均勻香辣了。
2. 芫荽最香的不是葉，而是根及莖。
3. 小心批檸檬皮，不要批到白色位，會苦啊！
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我們最後每人分了一少塊浸醬食，三文魚鮮味，帶點清新的檸味，酸酸辣辣幾開胃。
如果雪凍三文魚相信更惹味~
此外，還有這兩款菜式：
張貼
