材料A Ingredients
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註﹕比目魚可以用任何白色魚排取代。
Note: The sole fish can be substituted with any whit fish filet.
做法﹕
| 1. | 參考處理番茄將番茄去皮，去籽後切成1cm小丁塊。洋蔥切成小丁，紅蔥頭切成薄片。 |
| 2. | 魚片用紙巾擦乾後均勻撒上1/3小匙鹽和1/4小匙黑胡椒，然後捲起來用牙籤固定住。 |
| 3. | 加入2大匙橄欖油和2大匙牛油加到到燒熱的不沾鍋內。放進洋蔥和紅蔥頭用中火炒1分鐘後加入番茄鋪平。 |
| 4. | 加入魚捲，白酒，高湯，檸檬汁，1/3小匙鹽和1/4小匙黑胡椒煮滾。用湯匙將湯汁淋在魚捲上，然後加蓋用小火煮5分鐘。 |
| 5. | 轉移魚捲到一個加熱過的盤子，覆蓋錫箔紙保溫。 |
| 6. | 另一個鍋裡用小火融化2大匙牛油。加入麵粉用中火炒成糊狀并稍微變黃，約2-3分鐘。熄火，讓麵糊降點溫。慢慢加入煮魚剩下的湯汁和鮮奶油，同時不斷攪動用小火煮到麵糊和湯汁充分混合沒有顆粒。最後加入切碎的巴西利葉拌勻。 |
| 7. | 輕輕地將牙籤從魚捲拔出，再將醬汁淋在魚捲上即可。剩餘的醬汁可以拌麵做為副菜。 |
PROCEDURE:
| 1. | Refer to Handle Tomatoes to skin and seed the tomatoes. Cut them into 0.4" dice. Dice the onion and thinly slice the shallots. |
| 2. | Dry the fish filets with paper towels then sprinkle with 1/3 tsp. of salt and ¼ tsp. of black pepper. Roll each filet into a coil and seal with a toothpick. |
| 3. | Add 2 tbs. of olive oil and 2 tbs. of butter into a heated non-stick pan. Stir in the onion and shallots and sauté for 1 minute. Evenly distribute the diced tomatoes all over the pan. |
| 4. | Place in the fish rolls, white wine, stock, lemon juice, 1/3 tsp. of salt and ¼ tsp. of black pepper and bring the mixture to a boil. Spoon the liquid over the fish rolls. Cover and cook over low heat for 5 minutes. |
| 5. | Transfer the fish rolls onto a warm plate and cover with foil. |
| 6. | Melt 2 tbs. of butter in another pot over low heat. Add the flour and cook in medium heat until becoming paste like and coloring slightly, about 2-3 minutes. Stir consistently. Turn the heat off and let the roux cools a little. Gradually add the remaining liquid from cooking fish and heavy cream, cook over low heat until the mixture is smooth, whisk consistently. Finally stir in the minced parsley. |
| 7. | Gently remove the toothpicks from the fish. Spoon the sauce over the fish into the plate. You can mix the remaining sauce with cooked pasta to serve as a side dish. |
最後更新 (Last Update): 03/30/2016
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