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.