蟹肉海胆酱意面

材料

冰菜10克
乌鱼子5克
海胆30克
海芦笋20克
螺丝意面80克
印尼泥蟹1只
精纯初榨橄榄油10毫升

海胆奶油酱

黄洋葱丁10克
百里香1克
海芦笋5克
鱼高汤50毫升
白葡萄酒30毫升
烹饪奶油100毫升

做法

  1. 准备海胆奶油酱:把黄洋葱丁和百里香炒香,然后加入白葡萄酒煮至汤汁减半,再加入鱼高汤煮至汤汁减半,加入奶油和海芦笋煮滚,然后把混合物搅打成浓酱待用。
  2. 把螃蟹清洗干净,蒸15分钟,然后剥出蟹肉待用。
  3. 把螺丝意面用加盐的滚水中煮6分钟至弹牙,捞出后和海胆奶油酱翻拌均匀后煮1分钟,加入蟹肉、新鲜海胆和海芦笋。
  4. 把意大利面盛入碗中,在上面淋上磨碎的乌鱼子,撒上细香葱并淋上精纯初榨橄榄油,缀以冰菜即可。

Toff

Ingredients

10g ice plant
5g bottarga
30g fresh sea urchin
20g samphire
80g trofie pasta
1 Indonesia mud crab
10ml extra virgin olive oil

Uni Cream

10g diced yellow onion
1g thyme
5g samphire
50ml fish stock
30ml white wine
100ml cooking cream

Method

  1. To prepare uni cream, sweat diced yellow onion and thyme until soft, then add in white wine and reduce until half, add in fish stock reduce until half, add in cooking cream and samphire, bring to boil. Blend mixture until fine set aside.
  2. Wash and clean properly the Indonesia crab, steam if for 15mins. Peel off meat and set aside.
  3. Blanch trofie pasta in salt water for 6mins until al dente, cook it in uni cream, let it simmer for 1min, then toss in peeled crab meat, fresh uni and samphire.
  4. Plate the pasta into the pasta bowl, shave bottarga on top of pasta, then sprinkle with chopped chive and drizzle with extra virgin olive oil. Garnish with ice plant. Ready to serve.
食谱提供
Poisson
48 Bukit Pasoh Road
6223 2131
poisson.sg

示范厨师
马育康
餐馆主厨

藏匿在武吉巴梳路尽头的新餐馆Poisson,从招牌开始就非常夺人眼球,蓝绿色的底色上搭配一条工笔画的鱼,一看就知餐馆的主打是海鲜。
这间开业仅2个多月的新餐馆是隐藏的明珠,主打精致的融合风海鲜料理,店面以和招牌相同的蓝绿色为主,搭配清爽的白色桌面和木色装饰,格外有情调。
本期分享餐馆的5道海鲜菜色食谱,使用餐馆采自本地和其它地区的优质食材,每一道都新鲜爽口,是夏日餐桌必备!
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TEXT 若昕 PHOTOS Kin@Say Cheese Studios