魷魚蕃茄沙律 Squid & tomato salad on toast

很多朋友都跟我說鮮魷確是好吃,但處理卻有點麻煩,尤其是頗為腥的氣味。用牛奶浸魷魚的做法,可以減退其腥味,更可令肉質再多添一些彈性;而這款沙律既可成為一個醒胃的頭盤,也可以成為家中宴客的菜式。

材料 : (4人份量)

魷魚 200g | Squid 200g 

牛奶 300ml | Milk 300ml 

車厘茄 10粒 | Cherry tomatoes 10 

沙律油 | Salad oil : 

蒜頭 ,切碎 6-8瓣 | Garlic cloves , 6-8 , diced 

辣椒 ,4隻 | Chillies , 4 

特級初榨橄欖油 100ml | Extra virgin olive oil 100ml 

薄荷葉 ,適量 | Mine leaves 

羅勒 ,適量 | Basil 

青檸汁 ,1湯匙 | Lime juice 1 tablespoon 

麻油 ,1-2茶匙 | Sesame oil 1-2 teaspoons 

適當調味 | Season to taste 

先用牛奶浸透鮮魷約20-30分鐘,沖水及瀝乾,備用

Soak squid in milk for 29-30 minutes , rinse and dry up for use 

將沙律油備妥,配料拌勻,並按自己喜好調味

Prepare salad oil and season to taste 

鮮魷在已預熱的煎鍋上略煎不超過1/2分鐘

Pre heat skillet and sear squid for not more than 1/2 minute or until cooked 

將已熟透的鮮魷與沙律油及切半蕃茄伴勻,放於麵包上

Mix cooked squid and tomatoes with salad oil , and place a spoonful on a piece of toast

 

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