酥皮三文魚批 Salmon filo pie


份量Serve:  6

3束 大葱 3 leeks
2個 西式翠玉瓜 2 large courgettes
橄欖油  olive oil
2小枝 百里香 2 sprigs of fresh thyme
200克  剩食三文魚 200 g leftover cooked salmon
100克  希臘羊奶芝士  100 g feta cheese
1個 檸檬 1 lemon
3隻 走地雞蛋 3 large free-range eggs
1包250克的千層酥皮 1 x 250 g pack of filo pastry
15克  帕瑪森芝士 15 g Parmesan cheese
1個 羅馬生菜 1 romaine lettuce
3湯匙  特級初榨橄欖油 3 tablespoons extra virgin olive oil


做法 Method
1. 把大葱修剪好及與西式翠玉瓜粗略地切好,放到一個開了慢火及已放橄欖油及百里香的大鍋裡。煮約30分鐘,或直至材料變軟及轉淺金黃色,開始的5分鐘把鍋的蓋子合上,不時攪動。當材料變軟及甜時,調味及放在一邊涼5至10分鐘。
Trim and roughly chop the leeks and courgettes and place in a large pan on a low heat with a lug of olive oil and the thyme leaves. Cook gently for 30 minutes, or until soft and lightly golden, with the lid on for the first 5 minutes, stirring regularly. Once soft and sweet, season to perfection and leave aside to cool for 5 to 10 minutes.

2. 預熱焗爐180 ºC /350ºF/。三文魚切片及加入於而涼的大鍋內,再加入已弄碎的希臘羊奶芝士及磨好的檸檬皮,然後加入雞蛋及拌勻。把酥皮鋪於一個塗了少許油的可放入焗爐的平底鑊或盤子(約30cm),酥皮交疊地放,邊沿的位置可把酥皮突出,確保鑊或盤子的底部完全被酥皮蓋住及確保邊沿位置有足夠突出的酥皮以便包著材料,放酥皮的時候一邊塗橄欖油。
Preheat the oven to 180°C/350°F/gas 4. Flake the salmon into the cooled mixture, crumble in the feta, grate over the zest from the lemon, crack in the eggs and stir well to combine. Layer the filo over the base of a lightly oiled ovenproof frying pan or dish (roughly 30cm), overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go.

Spoon in the salmon filling, then fold in the overhanging filo to form a lid. Brush the top with olive oil and finely grate over the Parmesan. Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp.

4. 同時,把生菜及青瓜切片。把檸檬汁、特級初榨橄欖油及少許鹽及黑椒混合,灑在沙律菜上。
Meanwhile, slice the lettuce and cucumber . Mix the juice from the lemon, the extra virgin olive oil and a pinch of salt and pepper together, then drizzle over the salad veg.

5. 把三文魚批放在木板上,切件便可享用。
Transfer the filo pie to a board, cut into wedges, and serve.

To make this pie extra cute, try tossing a few thyme sprigs in oil and scattering them over the filo before you bake it.

More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/salmon-filo-pie

Special thanks on translation: Ms Sylvia Lau 

小米三文魚 Salmon & couscous


份量Serve:  1

75克 小米 75 g couscous
120克 連皮三文魚片,三去鱗挑骨 120 g salmon fillet, skin on, scaled and pinboned
1湯匙 初搾橄欖油 extra virgin olive oil
海鹽 sea salt
現磨黑胡椒 freshly ground black pepper
1個 細胡瓜,切粗條 1 small courgette, sliced into batons
少許露荀尖 1 small handful asparagus tips
1隻 紅辣椒,去籽切幼 1 red chilli deseeded and finely chopped
2個 蕃茄,略切 2 ripe tomatoes, roughly chopped
1/2個 檸檬取汁 juice of ½ lemon
少量芫荽,略切 1 small handful fresh coriander, roughly chopped
1湯匙 初搾橄欖油 1 tablespoon fat-free natural yoghurt

做法 Method
1. 小米放碗,放入熱水,蓋上焗3分鐘。
Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water.

2. 三文魚橫切成手指條狀,灑上橄欖油,以少量胡椒及鹽調味
Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with pepper and a small pinch of salt.

3. 燒熱小型易潔鍋,放入三文魚條。加入胡瓜,露荀尖和辣椒,煮2分鐘。把三文魚轉半。
Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway.

4. 蕃茄,檸檬汁,4湯匙橄欖油和芫荽混合倒入小米中及調味。
Mix the tomatoes, lemon juice, 4 tablespoons of olive oil and the coriander into the couscous and season to taste.

Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some yoghurt. Quick and tasty!

More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/salmon-and-couscous

Special thanks on translation: Ms Ida Lam

夏日盤焗三文魚 Summer tray-baked Salmon


份量Serve:  4

海鹽 sea salt
現磨黑胡椒碎 freshly ground black pepper
700克 新薯 700g new potatoes
100克 四季豆 100g runner beans
100克 法式四季豆 100g green beans
100克鮮青豆 100g podded fresh peas
40克無鹽牛油 40g unsalted butter
橄欖油 olive oil
2個檸檬 2 lemons
1/2束新鮮羅勒 ½ a bunch of fresh basil
一大束茴香頭或蒔蘿 a handful of fresh fennel tops or dill
4片200克連皮三文魚,去鱗及骨 4 x 200g salmon fillets, skin on, scaled and pin-boned
建議添加品: Optional:
大量黃色法式四季豆 a large handful of yellow French beans

做法 Method
1. 預熱焗爐至攝氏230度/華氏450度/煤氣8度
1. Preheat the oven to 230ºC/450ºF/gas 8.

2. 於大型平底鍋中注入冷水至半滿,加入少量鹽
2. Half-fill a large saucepan with cold water and add a tiny pinch of salt.

3. 以大火將水煮沸
3. Place on a high heat and bring to the boil. Meanwhile…

4. 與此同時,將薯仔切半,小的可保持原個
4. Give the new potatoes a good scrub with a scrubber, then on a chopping board cut any bigger ones in half, leaving the smaller ones whole.

5. 四季豆由頭部切至絲根位
5. Cut the tips from the runner beans until you cut into the stringy piece that runs the length of the bean.

6. 將豆兩邊絲根去除,斜切5厘米長
6. Pull the stringy bit and peel it down the length of the beans on both sides of each one, then slice at an angle into 5cm pieces.

7. 法式四季豆切去頭部,尾部可留下,斜切3厘米長
7. Trim the stalk-ends from the green and French beans, if using, but leave the wispy tips on, then slice the beans at an angle into 3cm pieces.

8. 水沸後,慢慢放入薯仔,待滾後再煮10至12分鐘(視乎薯仔大小)或至薯仔將熟
8. Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until they’re nearly done.Meanwhile…

9. 若鮮青豆還在豆莢內,取出青豆
9. If your peas are still in their pods, pod them now.

10. 當薯仔將熟時,加入所有四季豆再煮四分鐘
10. When the time’s up on the potatoes, carefully add all the beans to the pan and cook for a further 4 minutes.

11. 用笊篱隔去薯仔和四季豆水份,滴乾水份至數分鐘後,放進25厘米x35厘米焗盤
11. Drain the potatoes and beans over the sink into a colander and steam dry for a couple of minutes, then tip into a 25cm x 35cm roasting tray.

12. 灑上青豆,加入牛油及一湯匙橄欖油
12. Scatter over the peas, dot over the butter and drizzle with 1 tablespoon of olive oil.

13. 使用特幼刨絲器將檸檬皮刨下再磨,灑於焗盤內
13. Use a microplane to finely grate the zest of both lemons onto a chopping board, then scatter into the tray.

14. 檸檬對切
14. Cut the lemons in half.

15. 將半個檸檬汁加入三文魚和蔬菜,再用手指揀開果渣
15. Squeeze the juice over the salmon and vegetables, using your fingers to catch any pips.

16. 趁蔬菜還熱時,加入少量鹽和胡椒調味,並拌勻吸收
16. Season lightly with salt and pepper then, toss together while still warm so that the flavours are absorbed.

17. 羅勒去莖留葉,與茴香頭或蒔蘿一起切碎
17. Pick the basil leaves, discarding the stalks, then roughly chop them with the fennel tops or dill.

18. 於盤內灑上香草
18. Scatter half the herbs into the tray.

19. 於三文魚皮上輕輕切數刀
19. Carefully score the salmon fillets lightly on the skin side.

20. 三文魚上塗上鹽、胡椒及橄欖油,於切割口填入剩餘香草,把三文魚放在薯仔和四季豆上。
20. Rub each fillet with a little salt, pepper and olive oil, stuff the scores with the remaining herbs and place on top of the potatoes and beans, then wash your hands.

21. 視乎魚的大細及厚度,在預熱焗爐內焗10至15分鐘或至三文魚焗熟及薯仔蔬菜全熟
21. Bake in the hot oven for 10 to 15 minutes, depending on the exact size and thickness of your fillets, or until the salmon is cooked through and the vegetables are soft.

22. 將三文魚上碟,並將焗盤底的湯汁淋上作享用
22. Divide between your plates using a fish slice, then drizzle with the cooking juices from the bottom of the tray and serve.

More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/summer-tray-baked-salmon

Special thanks on translation: Ms Ida Lam