唤醒味蕾的香煎鲟鱼
<center><img src="http://i3.meishichina.com/attachment/good/2014/11/03/20141103192309505.jpg" width="690" height="517"alt="唤醒味蕾的香煎鲟鱼"title="唤醒味蕾的香煎鲟鱼" /></center><br /><br /><br /><center><img src="http://i3.meishichina.com/attachment/good/2014/11/03/20141103192309506.jpg" title=""alt="唤醒味蕾的香煎鲟鱼" /></center><br /><br />把鲟鱼的最好部分龙筋、鱼头尝好，鲟鱼鱼肉想留着慢慢享用的，都是乐乐惹的祸，周末送我一把迷迭香，有香气袭人的香草在家，恨不得把冰箱里的存货全翻出来跟它配对。啦啦~妞妈送的泰国青柠檬叶一起上场喽。鲟鱼鱼肉肉质鲜香，宽厚无刺、口感纯正、清新而肥美，鲟鱼肉与香草和青柠结合让食客瞬间打开味蕾，酷暑疲倦立马消失。<br /><center><img src="http://i3.meishichina.com/attachment/good/2014/11/03/20141103192309507.jpg" width="690" height="517"alt="唤醒味蕾的香煎鲟鱼"title="唤醒味蕾的香煎鲟鱼" /></center><br />食材：鲟鱼鱼肉辅料：迷迭香、黑胡椒、泰国青柠檬、鸡蛋白、黄油、盐<br /><br /><center><img src="http://i3.meishichina.com/attachment/good/2014/11/03/20141103192309508.jpg" width="690" height="517"alt="唤醒味蕾的香煎鲟鱼"title="唤醒味蕾的香煎鲟鱼" /></center>鲟鱼肉从冰箱里取出，常温下自然解冻，切0.5cm宽的薄片，再用厨房纸吸干残余的冰水；<br /><br /><center><img src="http://i3.meishichina.com/attachment/good/2014/11/03/20141103192309509.jpg" width="690" height="517"alt="唤醒味蕾的香煎鲟鱼"title="唤醒味蕾的香煎鲟鱼" /></center><br />有点懒，打鸡蛋时，蛋黄和蛋液没分离，不过俺异族娴熟的手艺，直接把蛋清注入鱼肉中是绝对没问题滴；<br /><center><img src="http://i3.meishichina.com/attachment/good/2014/11/03/20141103192309510.jpg" width="690" height="517"alt="唤醒味蕾的香煎鲟鱼"title="唤醒味蕾的香煎鲟鱼" /></center><br />迷迭香洗净后，甩干水分，摘取嫩叶，放入鱼肉中；<br /><center><img src="http://i3.meishichina.com/attachment/good/2014/11/03/20141103192309511.jpg" width="690" height="517"alt="唤醒味蕾的香煎鲟鱼"title="唤醒味蕾的香煎鲟鱼" /></center><br />再来点现研磨的黑胡椒粉<br /><center><img src="http://i3.meishichina.com/attachment/good/2014/11/03/20141103192309512.jpg" width="690" height="517"alt="唤醒味蕾的香煎鲟鱼"title="唤醒味蕾的香煎鲟鱼" /></center><br />青柠檬对半切开，用手挤出柠檬汁，滴入鱼片里，加入少许盐后用勺子将所有食材和辅料搅拌均匀，静置腌渍10分钟；<br /><center><img src="http://i3.meishichina.com/attachment/good/2014/11/03/20141103192309513.jpg" width="690" height="517"alt="唤醒味蕾的香煎鲟鱼"title="唤醒味蕾的香煎鲟鱼" /></center><br />起锅，小火，将黄油融化<br /><center><img src="http://i3.meishichina.com/attachment/good/2014/11/03/20141103192310514.jpg" width="690" height="517"alt="唤醒味蕾的香煎鲟鱼"title="唤醒味蕾的香煎鲟鱼" /></center><br />腌渍过的鱼片放入锅中，鱼肉两面变色后即可出锅。<br />厨余碎念：鱼肉用蛋清腌渍是为了锁住鱼肉的水分；腌渍过的鱼肉下锅前最好用厨房纸吸一下，防止水分溅出。<br /><br /><center><img src="http://i3.meishichina.com/attachment/good/2014/11/03/20141103192310515.jpg" width="600" height="800"alt="唤醒味蕾的香煎鲟鱼"title="唤醒味蕾的香煎鲟鱼" /></center><br />贝太体验报告：http://www.beitaichufang.com/recipe/42525/<p>
异族极限推荐的日志
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