黑松露酱煎北海道带子
材料
北海道刺身带子6只
装饰用的三文鱼子适量
调味料
海盐和胡椒粉适量
黑松露酱
冰鲜黑松露4克
橄榄油20克
海盐5克
做法
- 冰鲜黑松露解冻后吸干水份,切碎,和橄榄油、海盐一起拌匀成松露酱待用。
- 带子自然解冻,用厨房用纸巾彻底吸干水分,用适量海盐及胡椒粉涂抹在带子的两面腌味。
- 平底锅烧热油至起烟,把带子用大火两面煎至微焦金黄。
- 把带子盛盘,放上适量黑松露酱、三文鱼子即可。
Black Truffle Hokkaido Scallops
Ingredients
6 Hokkaido scallops
some salmon roe for garnishing
Seasoning
some sea salt and pepper powder
Black Truffle Sauce
4g chilled black truffle
20g olive oil
5g sea salt
Method
- Thaw black truffle, pat dry with kitchen tower and mince. Mix with olive oil and sea salt to the sauce.
- Leave Hokkaido scallops in room temperature to thaw, pat dry completely with kitchen tower. Marinate both sides with sea salt and pepper powder.
- Heat up a frying pan with oil until somking point, sear scallops on both sides over high-heat until golden brown.
- Place scallops in the plate, garnish with black truffle sauce and salmon roe.
食谱提供
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TEXT 若昕 PHOTOS www.HKallstar.com