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煙肉烤魚配檸檬蛋黃醬及蘆筍 Roasted white fish wrapped in smoked bacon with lemon mayonnaise & asparagus
01 Sep 2013
Home  »  lionVe煮飯仔 • 西式煮意   »   煙肉烤魚配檸檬蛋黃醬及蘆筍 Roasted white fish wrapped in smoked bacon with lemon mayonnaise & asparagus

煙肉烤魚配檸檬蛋黃醬及蘆筍 Roasted white fish wrapped in smoked bacon with lemon mayonnaise & asparagus

Posted in lionVe煮飯仔, 西式煮意 By ve On September 1, 2013

由細到大
都喜歡吃魚
基本上一星期有4天都是吃中式煮魚
至於西式煮魚
只有在餐廳才會吃到
早前閒逛Aeon超級市場
看見正在推銷New Zealand Hoki Fish (鱈魚)
便買了一pack回家
打算跟Jamie Oliver學煮
“Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise & asparagus”
(亂咁釋了個難頂的中文名><)

原食譜在這裡
我這個版本不是100%相同

煙肉烤魚配檸檬蛋黃醬及蘆筍

材料： (2人份量)
鱈魚 (Hoki fish) 500g (約4-6件)
蘆筍 1盒
煙肉 4片
檸檬皮 (黃色部份磨碎) 2個
新鮮迷迭香 2支
黑胡椒 適量

醬汁：
檸檬汁 1-2個
蛋黃醬 4湯匙

做法：
1. 急凍魚完全解凍後，瀝乾水份備用；
2. 新鮮迷迭香切碎，加入檸檬皮碎拌勻，塗在魚塊上，再加上少許黑胡椒調味，然後用煙肉片包裹魚塊；
3. 預熱焗爐200度；另一邊，中火預熱煎pan，加少許油，把魚塊每邊略為煎至微微金黃；
4. 把魚塊放在焗盤上，焗約10-12分鐘；
5. 焗制期間，預備一煲滾水，把蘆筍灼1- 2分鐘，盛起備用；
6. 最後，把蛋黃醬和檸檬汁 (半個) 拌勻，隨後可一邊試味再增加檸檬汁；
7. 擺盤，完成。

備註：
1. 材料方面，可使用其他白身魚；
2. 煙肉片已有咸味，所以不用放鹽。

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