香煎魚柳伴大蝦配香草牛油 Pan-Seared Fish Fillet with Gulf Shrimp and Herbs Butter

圖片由Emeril Lagasse Delmonico 新書複製 今集挑戰美國明星㕑師Emeril Lagasse 新書DELMONICO內的一個菜式：Pan-Seared Branzino Fillet with Gulf Shrimp, Roasted Onions and Fennel, and Emeril's Lemon Butter Sauce. 揾食譜：香煎魚柳伴大蝦配香草牛油 先講講揾食譜的材料：１隻紅甜椒（約８安士）Red Bell Pepper(8oz)切成4個甜椒圈，1/4個椰菜 Cabbage 切粗絲，2湯匙tablespoons蒜泥Chopped Garlic，１條 ８安士（香港）紅衫魚（台灣）金線魚 Red Snapper or Red Mullet8oz去鱗，去骨，留皮切成兩片，６隻大蝦 Large Shrimp去殼，８湯匙tablespoons純正橄欖油Extra Virgin Olive Oil，1/2茶匙teaspoon鹽Salt，1/2茶匙teaspoon黑胡椒碎，1/2杯cup栗粉Corn Starch，2湯匙tablespoon Canjun Powder。 香草牛油材料：50克gram牛油Butter處於室溫 home tempeture，１茶匙teaspoon乾蒔蘿Dried Dill Herb，1茶匙teaspoon乾意大利芫茜Dried Parsley，1/2茶匙teaspoon乾馬祖林Dried Majonam，1/2茶匙teaspoon乾巴西葉Bazil，１茶匙teaspoon干邑 Congnac，１茶匙teaspoon些利酒 Dried Sherry，1/2 茶匙teaspoon檸檬汁，１湯匙tablespoon蒜泥Chopped Garlic，１茶匙teaspoon喼汁Worcestershire Sauce，２隻雞蛋黃Egg York，１茶匙teaspoon鹽Salt，1/2茶匙teaspoon白胡椒粉White pepper。將所有材料混合，拌勻，放回雪櫃待用。 烹調方法： 1. 先將煎Pan燒熱，加入橄欖油，甜椒圈，椰菜絲，蒜泥，炒熟，放鹽，黑胡椒碎調味，保溫待用。 2. 混合栗粉和Canju Powder，將魚柳兩面沾上混合物，將帶魚皮一面放入已熱至華氏350度熱油內煎至脆皮，約２至３分鐘 3. 放入大蝦煎至轉橙紅色 4. 將步驟1 炒好的椰菜絲，甜椒圈放於碟上，再放魚柳，大蝦放於魚柳表面。 5. 用中火熱鑊，放入適量香草牛油煮至微滾，淋在蝦和魚柳上。 網上聽

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香煎魚柳伴大蝦配香草牛油 Pan-Seared Fish Fillet with Gulf Shrimp and Herbs Butter is an episode from 揾食譜Recipes by Wil Wil.

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This episode was published on Nov 10, 2005.

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