香煎鱈魚配紫綠蘆筍 Seared Cod with Purple and Green Asparagus

蘆筍是一種營養價值非常高的食物,做法簡單,可以用來配合其他食材,做出美味可口的菜式。今次就配合了鱈魚,再用了平時不易買到的紫蘆筍,作為在家宴客菜實在是絕佳之選,烹調過程只需30分鐘之內。

材料:

蘆筍 約6-8條 (可預先用沸水烚30秒鐘,待用) Asparagus 6-8 stalks ( blanch in boiling water for 30 seconds , rinse for use ) 

鱈魚柳 2條 (每件約200g) Cod fish fillet 2 pieces ( around 200g per piece ) 

食鹽 ,約1茶匙 Salt 1 teaspoon 

橄欖油,1湯匙(煮食適用)Olive oil 1 tablespoon ( for cooking ) 

無鹽牛油 , 15g  Unsalted butter 15g 

新鮮檸檬皮,1 湯匙

Zest of lemon 1 tablespoon 

鱈魚融雪後瀝乾,用鹽醃約20分鐘

Defrost the fish , and make them dry. Season with salt for 20 minutes 

預先烚好的蘆筍放在煎鍋上,加牛油,煎約1分鐘,待用

Add butter to a skillet and sear asparagus for not more than 1 minute 

在同一煎鍋上把魚煎熟,每邊約不超過1分鐘

In the same skillet or frying pan , sear the fish on both sides for not more than 1 minute 

將蘆筍及魚柳放於碟上,最後加入新鮮檸檬皮及黑椒碎。

Plate asparagus and fish fillet , and top with lemon zest and ground peppercorns. 

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