Recipe: ViuTV Chef Ricky’s Beurre Blanc《出得廳堂》張錦祥師傅:海參鮑魚大燴

材料 Ingredients
海參 (已發) sea cucumber 2 條 pieces
雞湯 chicken stock 500 克 gram
墨魚膠  cuttlefish paste 200克  gram
忌廉 cream  150 克 gram
櫻花蝦  sergestid shrimp 10克 gram
蠔油  oyster sauce 50克 gram
紹酒 shaoxing rice wine 20克 gram
牛油  butter 100克 gram
鮑魚 abalone  10 隻  pieces
小香蔥 chives  5克  gram

做法 Methods
1. 海參用雞湯烚5分鐘,撈起瀝乾水份備用。poached sea cucumber in chicken stock for 5 mins, drained for later use.
2. 櫻花蝦放入焗爐以150℃ 焗2分鐘後,取出攤涼。baked sergestid shrimp in oven under 150℃ for 2 mins, then cool down.
3. 將100克忌廉分3次加入墨魚膠內拌勻。mix 100 gram cream with cuttlefish paste in 3 times to form cuttlefish mousse.
4. 墨魚膠內再加入焗過的櫻花蝦和小香蔥,下味調味。add sergestid shrimp, chives into cuttlefish mousse mixture.
5. 把調製好的墨魚膠Mousse用唧袋釀入瀝乾海參內。stuffed the cuttlefish mousse in sea cucumber
6. 用保鮮紙將海參捲好,放入熱水內煮10分鐘,撈起備用。wrap the stuffed sea cucumber with cling film and boiled it under hot water for 10 mins. drained for later use.
7. 小鍋內放入蠔油、紹酒和50克的忌廉,煮滾後熄火,慢慢拌入牛油,攪拌至完全混和。add oyster sauce, rice wine and 50 gram cream into a sauce pan, turn off the fire after boiling. slowly add in butter and mix well.
8. 鮮鮑魚連殼放入70℃ 熱水內浸煮10分鐘後,撈出去除外殼及內臟。boiled fresh abalone with shell under 70℃  hot water for 10 mins.  drained and remove shell and intestines.
9. 最後將海參切片,放上鮑魚,最後淋上蠔油Beurre Blanc即成。sliced the sea cucumber and place abalone on top, put some oyster sauce on it.

特別鳴謝: ViuTV 《出得廳堂》提供 張錦祥師傅 食譜