Maggie Food Style
酥皮蛤蜊奶油濃湯 Creamy Clam Puff Soup
法國五大母醬之白醬做法連結: • 法國五大母醬之白醬 Veloute Sauce
食譜 Recipe
材料:
蛤蜊 1 公斤
清高湯 600 c.c. (或水)
奶油 30 公克
洋蔥丁 1 杯
芹菜丁 1 杯
馬鈴薯丁 2 杯
紅蘿蔔丁 1 杯
月桂葉 1 片
白湯醬汁 2 1/2杯
鮮奶油 1 杯
鹽、胡椒
酥皮 數片
蛋黃 1個 + 1大匙水拌勻
作法:
把蛤蜊泡在水中一晚,然後清洗乾淨,瀝乾水份。
在鍋中加入清高湯,煮沸後加入蛤蜊,煮至開口即把蛤蜊撈起,把加入蛤蜊肉取出備用。
在深鍋中加入奶油,把洋蔥、芹菜、紅蘿蔔炒約3分鐘,再加入馬鈴薯拌炒。
倒入白湯醬汁,再倒入蛤蜊的湯汁、月桂葉拌勻,中火煮約20分鐘。
把月桂葉取出。
* 可取出部份馬鈴薯壓碎。(可不壓。)
最後加入鮮奶油,煮沸後用鹽、胡椒調味,加入蛤蜊肉,可加清高湯調整濃稠度,馬上關火。
把酥皮切出碗口的大小,塗上蛋液。
預熱烤箱至180C.
把蛤蜊奶油濃湯倒入可焗烤的湯碗中,鋪上酥皮,把四週壓緊。置入烤箱用180C 烤約 5-8分鐘至表面金黃。
酥皮蛤蜊奶油濃湯 Creamy Clam Puff Soup
Ingredients:
1kg clam
600c.c. vegetable broth
30g butter
1 cup minced onions
1 cup minced celery
2 cups diced potatoes
1 cup diced carrot
1 bay leaf
2 1/2 cup veloute sauce
1 cup double cream
Salt and pepper to taste
4 slices puff pastry dough
1 egg yolk + 1 tbsp water
Method:
Sock the clam in clean water over night, clean and drain and set aside.
Pour in the vegetables broth in a pot, bring it to a boil, add the clam and cook until opened. Remove the clam and remove the clam meat in a bowl.
Stir in the butter in a pot over medium heat, add the onion, celery and carrot and stir-fry for 3 minutes and add the potatoes.
And then pour in the velouté sauce, the soup from the clam, bay leaf and cook for 20 minutes.
Remove the bay leaf.
Spoon some dice potato and press into puree. (optional)
And then pour in the cream and bring it to a boil. Salt and pepper to taste. Add the clam meat back into the soup. Off the heat.
Brush the egg wash on the puff pastry dough.
Preheat the oven to 180C.
Pour the clam cream soup into the bowl, cover the puff pastry dough. Bake in the oven about 5-8 minutes until golden brown.
Негізгі бет Тәжірибелік нұсқаулар және стиль 酥皮蛤蜊奶油濃湯 Creamy Clam Puff Soup
Пікірлер: 13