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產品):
Ocean Catch Barramundi 去骨帶皮魚片
如何準備羅勒大蒜澳洲肺魚配番茄醬?
準備時間:
10分鐘
烹調時間:
20分鐘
總耗時:
30分鐘
供食用:
4人份
材料:
- 1份 海洋捕撈 鱸魚魚柳(無骨帶皮)
- 1湯匙橄欖油
- 2瓣大蒜,切碎
- 新鮮撕碎的羅勒葉和切碎的新鮮香菜
- 適量鹽和新鮮研磨的黑胡椒
- 4-6顆番茄,切丁(約1.5杯)
- 1罐12盎司白豆,沖洗並瀝乾
- 1/2杯雞湯或蔬菜湯
- 4湯匙牛油
- 適量帕瑪森芝士作為裝飾
製作說明:
- 醃製番茄和白豆:將橄欖油、大蒜、香草、鹽、胡椒、番茄及其汁液與白豆放入小碗中混合。烹煮魚時靜置醃製。
- 魚:在平底鍋中以中火加熱少許橄欖油。將魚拍乾,加入鹽和胡椒調味,兩面各煎約4分鐘,至金黃。將魚取出備用。
- 醬汁:將番茄白豆混合物加入鍋中,加入牛油。以小火煨煮,醬汁應開始變稠。如需要稀釋,可加入雞湯。用鹽和胡椒調味。當醬汁呈絲滑狀且足夠稀薄以均勻覆蓋湯匙背面時,將魚放回鍋中。將醬汁舀在魚上。最佳搭配為綠色沙拉和脆皮麵包。
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.