红鲣鱼和炸蒜片-简陋版
<p></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034155645267.jpg" style="float:none;" title="DSC_1566.JPG"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034155623505.jpg" style="float:none;" title="DSC_1607.JPG"/></center></p><p></p><p>前言：这道菜来自The French Laundry Cookbook - Thomas Keller菜名: "FISH AND CHIPS" Red Mullet with Garlic Chips</p><p></p><p>6人份量</p><p></p><p><strong>炸蒜片：</strong></p><p>蒜几片</p><p>冰牛奶</p><p>油</p><p></p><p>做法:</p><p>用切薄片器把蒜切成薄片，越薄越好。 拿出煮锅把蒜片和冷牛奶一起煮滚，蒜片过滤，放入冰水里。 反复3次。</p><p>最后一次用纸把蒜片多余的水分吸干。</p><p>热油300F(148C)，把吸干的蒜片放进油锅里炸成金黄。放在一边。</p><p><center><img title="" src="http://i3.meishichina.com/attachment/201406/22/14034163457637.jpg" style="width: 300px; height: 400px;" border="0" height="400" hspace="0" vspace="0" width="300"/></center></p><p><center><img title="" src="http://i3.meishichina.com/attachment/201406/22/14034163475038.png" style="width: 300px; height: 226px;" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034163553743.png" style="width: 300px; height: 226px;" title="76F956892927E7C4AF5D67836DEF68A8.png" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034163579709.png" style="width: 300px; height: 226px;" title="DCCF3E506DB0A134ED1015401AA75DC2.png" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p></p><p></p><p><strong>意大利香菜浆 Parsley Coulis</strong></p><p>2-3束意大利香菜</p><p>1 汤匙 Beurre Monte （1汤匙水，6小块牛油）</p><p>盐</p><p></p><p>做法:</p><p>首先做Beurre Monte, 一汤匙的水大火烧热后转小火，把一小块的牛油扔入锅里融化接着下一块直到扔完为止。将Beurre Monte装入小容器内。</p><p>意大利香菜切掉梗剩叶子，用水加盐烧热把菜叶子扔进锅里煮软。拿出放入冰水冷却。</p><p>把冷却的叶子用搅拌机加少许的水打成浆。</p><p>用过滤细密网过滤浆。</p><p>过滤后的浆拿去预热。 查看浆的浓稠度，太稠加点水，太稀稍微煮稠些。</p><p>加入一汤匙Beurre Monte。搅拌均匀关火放在一边。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034172368834.jpg" style="width: 301px; height: 226px;" title="DSC09383.JPG" border="0" height="226" hspace="0" vspace="0" width="301"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034172134216.jpg" style="width: 301px; height: 226px;" title="DSC09433.JPG" border="0" height="226" hspace="0" vspace="0" width="301"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034172164464.jpg" style="width: 300px; height: 226px;" title="DSC09439.JPG" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034176421543.jpg" style="width: 300px; height: 226px;" title="DSC09390.JPG" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/1403417645315.jpg" style="width: 300px; height: 226px;" title="DSC09403.JPG" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034176514712.jpg" style="width: 300px; height: 226px;" title="QQ图片20140618212727.jpg" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034176611653.jpg" style="width: 300px; height: 226px;" title="DSC09471.JPG" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034176659389.jpg" style="width: 300px; height: 226px;" title="DSC09532.JPG" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034176699149.jpg" style="width: 300px; height: 226px;" title="DSC09539.JPG" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p></p><p></p><p><strong>红鲣鱼</strong></p><p>油</p><p>红鲣鱼12片</p><p>盐和白胡椒粉</p><p></p><p>做法:</p><p>把鱼脱骨去刺（剩鱼肉）。</p><p>鱼肉两边撒上盐和白胡椒粉。切段。</p><p>用不粘锅大火热油。先煎鱼皮1分30秒或煎金黄，用铲子压住鱼肉不让它走形，翻另一面煎30秒。拿出鱼肉。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034182552427.jpg" style="width: 301px; height: 226px;" title="DSC09399.JPG" border="0" height="226" hspace="0" vspace="0" width="301"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034182629432.png" style="width: 300px; height: 226px;" title="9517F2EF46AB8044D268B99247E4A899.png" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034182597747.jpg" style="width: 300px; height: 226px;" title="DSC09543.JPG" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/22/14034182665345.png" style="width: 300px; height: 226px;" title="B2935A8DD97CA696070088F2076B7F7E.png" border="0" height="226" hspace="0" vspace="0" width="300"/></center></p><p></p><p><strong>装盘:</strong></p><p><strong></strong></p><p>意大利香菜浆稍微预热。</p><p>拿出盘子一小勺的浆盘中央。</p><p>2x鱼片交叉放在浆上</p><p>放几片干净的意大利香菜叶子</p><p>最后放上点炸蒜片</p><p></p><p><center><img style="width: 400px; height: 301px;" src="http://i3.meishichina.com/attachment/201406/22/14034187083828.png" title="F8D99E0BA6B44411C044C62BE8880D59.png" border="0" height="301" hspace="0" vspace="0" width="400"/></center></p><p></p>
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