南美魚餅 South American Fishcakes

South-American-Fishcakes

材料 INGREDIENTS
1 公斤黑鱈魚排 (連皮,用繩子綁好) 1 kg haddock fillets, skin on, scaled and pinioned
140 毫升牛奶 140 ml milk
2 片月桂葉 2 bay leaves
1 公斤薯仔(土豆),去皮,切粒 1 kg potatoes, peeled and diced
1 大一堆新鮮的歐芹,切碎 1 big bunch fresh flat-leaf parsley, finely chopped
1 把新鮮的薄荷,切碎 1 handful fresh mint, finely chopped
2 隻 檸檬的果皮 zest of 2 lemons
2 隻 青檸的果皮 zest of 2 limes
1 茶匙 茴香籽 1 teaspoon fennel seeds, bashed
2 隻大裝雞蛋 2 large free-range eggs
1 條新鮮紅辣椒,切碎 1 fresh red chilli, finely chopped
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
115克 純麵粉 115 g plain flour
葵花籽油(炸煮用) sunflower oil, for deep-frying
檸檬(食用時加) lemons, to serve

做法 Method
1. 烤箱預熱至 190 ° C/375 ° F/煤氣 5 。將黑鱈魚排、牛奶和月桂葉置於一個烤盤,蓋上錫紙,焗 15 分鐘。與此同時,將薯仔放在沸騰的鹽水煮約 15 分鐘至變軟,然後瀝乾。瀝乾後把薯仔放到煎鍋壓成蓉。
Preheat the oven to 190°C/375°F/gas 5. Place the haddock in a deep baking tray with the milk and bay leaves, then cover the tray with foil and cook for 15 minutes. Meanwhile, cook the potatoes in salted boiling water for about 15 minutes, until soft. Drain them in a colander to get rid of any excess water, then return to the pan on a low heat and mash.

2. 將烤好的魚放置在大碗內,挑去魚和魚。加入薯蓉、 歐芹、 薄荷葉、 檸檬皮和青檸皮、 葵花籽、 雞蛋和辣椒、鹽和新鮮的碎黑胡椒調味。混好並試味/ 如有需要可添加更多的鹽。
Flake the cooked fish into a large bowl, picking out any bones and removing the skin. Add the mashed potato, parsley, mint, lemon and lime zest, fennels seeds, eggs and chilli and season with salt and freshly ground black pepper. Mix well, taste and add more salt if necessary.

3. 在桌面灑上麵粉,手也拍上麵粉,然後取 1 湯匙份量的混合食材放在手掌中心,壓成一個扁平的圓,然後再沾上麵粉。隨意便好,不需要太在意它們是否大小一致 !
Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and pat it into a flattened circle, rolling it in the flour. Rough and ready is good, so don’t worry about having them all exactly the same!

4. 在炸鍋倒入適量的油-約為鍋身三分之一的高度。開中火直至油溫達 185 ° C/360 ° F。
Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way up. Heat over a medium heat until a deep-frying thermometer inserted into the oil reaches 185°C/360°F.

5.(如果您沒有溫度計,可以放下麵包粒測試油溫-若麵包於約 3 分鐘後變金黃,該油溫便可使用)。將魚餅放在炸鍋炸約 5 分鐘,直到變成金黃色。取出並放置在廚房紙上,灑與海鹽,把檸檬放在旁邊備用即可。
(If you don’t have a thermometer, heat the oil until a cube of bread will brown in about 3 minutes.) Deep-fry the fishcakes for about 5 minutes until brown and crispy. Drain on kitchen paper, sprinkle with sea salt and serve on a large plate with lots of lemon halves.


More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/south-american-fishcakes

Special thanks on translation: Ms. Anita M Bailey

One comment on “南美魚餅 South American Fishcakes

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