Salmon sail scallop (with white wine butter juice preparation method)
Selling:
Salmon is always not very good, but it always feels like it lacks novelty when it comes to sashimi. This dish organically combines salmon and sail shellfish, complementing each other's strengths and weaknesses and making it more flavorful.
Dishes offer:
Gu Hui is currently the deputy manager of the catering department and head chef of Quanzhou Yuehua Hotel, and a national senior Western chef.
raw material:
150 grams of salmon fillet, 2 sail shellfish, 150 grams of fresh chicken thigh mushrooms, 20 grams of black caviar and red caviar, 3 grams each of fresh grass and caramel lemon slices (available on the market).
seasoning:
White wine butter juice 210 g, fish soup 200 g, white wine 10 g, salt, white pepper 2 g each, lemon juice 5 g, onion crushed 10 g, olive oil 6 g, salad oil 30 g.
White wine butter sauce preparation:
Take 100 grams of fish soup, 50 grams of white wine and mix well, slowly add butter, and mix well to become white wine butter juice.
Preparation Method:
(1) Put the salmon and scallops on bamboo skewers (as shown), add lemon juice, salt, white pepper, and 10 grams of white wine and marinate for 30 minutes.
(2) Put olive oil in the pot, heat it up and sauté the onion, add the fresh chicken thigh mushrooms cut into two, simmer for 3 minutes with 200 grams of fish broth, simmer for 3 minutes until the taste, take out and put it on the bottom of the plate.
(3) Put the salad oil in the pot, heat it to 220 ° C, add the marinated salmon scallops, cover the lid, fry for 5-6 minutes on low heat until cooked, take it out and put it on the chicken thigh mushroom, garnish with grass and lemon slices, drizzle the mixed white wine butter juice, sprinkle black caviar and red caviar.