材料 Ingredients
| 鱈魚柳 | Cod fillet |
| 油 | Oil |
| 香草 | Herbs |
| 海鹽 | Sea salt |
| 胡椒粉 | Pepper |
| 麵包糠 | Panko |
| 椰菜花 | Califlower |
| 蘆筍 | Asparagus |
| 牛油 | Butter |
| 蘑菇 | Mushroom |
做法 Method
- 清洗並印乾魚柳
For the cod fillets, wash and pat dry.
- 稍微把麵粉掃上魚柳, 待用
Lightly dusted with flour and then set aside.
- 混合米糠油(或任何其他油), 香草, 海鹽, 即磨胡椒粉和麵包糠直至造成濕潤酥脆的質感
Mix rice bran oil (or any oil), herbs of your choice, sea salt, freshly ground pepper and panko together till you get a moist crumbly mixture.
- 把魚柳按壓在麵包糠混合物上
Press the top of the fillets onto the crumbs.
- 煎魚柳直至底部呈金黃色
Pan-fried the fillets till the bottom sides are golden
- 把魚柳放進已預熱的焗爐內, 以200°C焗至麵包糠呈金黃色及魚柳變得不透明
Pop the fillet into the pre-heated 200°C oven to bake till the crusts turn lovely golden and the fillets opaque.
- 準備好椰菜花和蘆筍, 用滾水煮1分鐘
For the vegetables, cauliflower and asparagus prepped and cooked in boiling water for 1 min.
- 瀝乾水分, 加入牛油, 鹽和胡椒粉和蘑菇
Drain the water throw in a knob of butter, season with salt & pepper, and throw the mushrooms in too.
- 將蔬菜放進已預熱的200°C焗爐烤幾分鐘
Again, pop the vegetables into the pre-heated 200°C oven for some minute (you will get a wonderful nutty note from roasted/grilled asparagus and cauliflower)
Special thanks to Jo Liu for the recipe.
