Maggie Food Style
鮭魚白酒奶油醬汁 Poached Salmon with Veloute Sauce
法國五大母醬之白醬做法連結: • 法國五大母醬之白醬 Veloute Sauce
Recipe 食譜
材料:
鮭魚 250公克
蒜苗 2根
紅蘿蔔丁 1杯
清高湯 2杯
月桂葉 2片
白醬 1/4杯
白葡萄酒 1/4杯
鮮奶油 3大匙
鹽、白胡椒粉
奶油 10公克
巴西利碎 少許
做法:
在鍋中加入高湯、蒜苗、紅蘿蔔、月桂葉煮沸,轉小火煮約10分鐘。
把鮭魚加入,加蓋用小火煮約2分鐘,關火燜8分鐘。
在小鍋中加入白醬、1/4杯鮭魚湯汁、白酒,煮沸後加入鮮奶油,小火煮一分鐘,
邊加入冰的奶油邊打勻。
加入巴西利碎,用鹽、胡椒粉調味。
把鮭魚放在盤子中,淋入醬汁,用沙拉排在盤邊。
Poached Salmon with Velouté Sauce
Ingredients:
250g Salmon
2 leeks
1 cup of diced carrots
2 cups of broth
2 bay leaves
1/4 cup velouté sauce (white sauce)
1/4 cup white wine
3 tbsp cream
Salt and white pepper to taste
10g butter
2 tbsp chopped parsley
Method:
Pour in the broth, leeks, carrots, bay leaves in a pot and bring it to a boil, lower the heat and cook for 10 minutes.
Add the salmon in the pot and cook for 2 minutes. Cover and let the salmon in the soup for 8 minutes.
Add 1/4 cup of the soup from salmon, velouté sauce, white wine and cook for a few minutes, and then add the cream and cook for one more minute.
Stir in cold butter and mix well
Add the chopped parsley, salt and white pepper to taste.
Arrange the salmon in a plate, pour the sauce over the salmon.
Негізгі бет Тәжірибелік нұсқаулар және стиль 鮭魚白酒奶油醬汁(怎樣做魚肉才鮮嫩) Poached Salmon with Veloute Sauce
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