蓝带食谱——香煎鳐鱼配番茄辣酱、新鲜豌豆泥与咖喱油汁
关于这个食谱
鳐鱼翅肉多呈白色，而且没有细碎的鱼刺，可以完全从鱼骨上剥离下来。在这个速成的食谱中，鳐鱼用平底锅煎好配以味道浓郁的辣酱和咖喱油汁以及新鲜豌豆泥。
进餐份额: 4
准备时间: 1 小时 40 分钟
食谱配料
鳐鱼
番茄
小洋葱
蒜瓣
去皮豌豆
配料成分
香煎鳐鱼
1 块400克-500克的鳐鱼翅鱼肉，去皮
20 克面粉
50 毫升清黄油
咖喱油汁
50 毫升玉米油
5克咖喱粉
番茄辣酱
20 克小洋葱，切碎
1 颗蒜瓣，切碎
20 毫升橄榄油
4 个番茄，去皮去籽 切碎
1/2个柠檬去皮榨汁
1/8 束香葱，切碎
新鲜豌豆泥
300 克去皮新鲜豌豆
20 克清黄油
盐
装饰
4 根豌豆嫩枝
咖喱粉
制作方法
1. 准备鳐鱼: 将鳐鱼肉从鱼骨上片下，然后将两块鱼肉对半切开修整好，这样可以制作4份。放在厨房纸上晾干，放入冰箱冷藏。
2. 咖喱油汁: 在炖锅中加热玉米油与咖喱粉，然后从火上移开，放置10分钟左右，使咖喱粉与油充分融合。然后用装有滤布的滤筛过滤，放置在一边备用。
3. 番茄辣酱: 将小洋葱与蒜瓣放入橄榄油中煸炒直至变软。从火上取下，加入去皮去籽的碎番茄、柠檬汁与香葱。
4. 豌豆泥: 将豌豆洗净，放入盐水中煮到变软，约3分钟。保留约50克做装饰用。将剩下的豌豆与清黄油混合搅拌直到成为柔滑的豌豆泥。加入盐调味并保持温热。
5. 用盐腌制鱼肉，在表层撒上少许面粉，抖掉多余的面粉，用清黄油煎鱼肉，直至两面变呈金黄色，一般大约2-3分钟，但是时间要根据锅的大小而定。
6. 摆盘: 用一个圆形的模具放在盘子的一边，在模具中填充1/4的番茄辣酱。将模具取下， 小心地将鱼肉放上去。在盘子的另一边用塑料挤瓶或纸护角将豌豆泥挤成条，并摆放几颗豌豆在上面点缀。将咖喱油汁滴几滴在豌豆泥之间。最后用豌豆枝做装饰，并在鱼肉上撒上少许咖喱粉。
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Pan-fried skate, tomato salsa, fresh pea purée and curry oil
About this recipe
Skate wings are a meaty white fish which has no small bones and falls neatly apart. In this quick recipe the fish is pan-fried and paired with a tangy salsa, curry infused oil and fresh pea purée.
Serves: 4
Preparation time: 1 hour 40 minutes
In this recipe:
• skate
• tomatoes
• shallot
• garlic
• shelled peas
Ingredients
Pan-fried skate
1 x 400 to 500 g skate wing, skin removed
20 g flour
50 ml butter, clarified
Curry oil
50 ml corn oil
5 g curry powder
Tomato salsa
20 g shallot, finely diced
1 garlic clove, finely chopped
20 ml olive oil
4 plum tomatoes, peeled, seeded and diced
peel and juice of ½ lemon
1/8 bunch chives, finely chopped
Fresh pea purée
300 g freshly shelled peas
20 g butter, clarified
salt
Decoration
4 peas shoots
curry powder
Method
1. Prepare the skate: Fillet the skate wing, trim and cut each fillet in half so that you have 4 portions. Dry on paper towel and refrigerate.
2. Curry oil: Heat the corn oil and the curry powder in a saucepan. Bring to a simmer; remove from the heat and leave to infuse for about 10 minutes. Strain through a sieve lined with a fine cloth and set aside.
3. Tomato salsa: Sweat the shallot and garlic in olive oil until soft. Remove from the heat and add the peeled, seeded and diced tomatoes, lemon peel, lemon juice, and chives.
4. Pea puree: Rinse the peas and cook in boiling salted water until tender, about 3 minutes. Reserve about 50 g cooked peas for decoration. Blend the remaining peas with the clarified butter until a smooth puree is obtained. Season with salt and keep warm until required.
5. Season the portions of skate with salt and coat with a thin layer of flour. Shake off any excess flour and pan-fry in clarified butter until golden for 2 to 3 minutes depending on size of pieces.
6. To serve: Place a ring mold to one side of the plate and fill with 1/4 of the tomato salsa. Remove the ring mold and carefully place the fish on top. Using a squeezy bottle or paper cornet, draw lines of pea puree on the other side of the plate and arrange a few of the reserved peas on top. Drizzle the curry oil in between the lines of pea puree. Finish with a peas shoot and a dusting of curry powder over the fish.
About this recipe
Skate wings are a meaty white fish which has no small bones and falls neatly apart. In this quick recipe the fish is pan-fried and paired with a tangy salsa, curry infused oil and fresh pea purée.
Serves: 4
Preparation time: 1 hour 40 minutes
In this recipe:
• skate
• tomatoes
• shallot
• garlic
• shelled peas
Ingredients
Pan-fried skate
1 x 400 to 500 g skate wing, skin removed
20 g flour
50 ml butter, clarified
Curry oil
50 ml corn oil
5 g curry powder
Tomato salsa
20 g shallot, finely diced
1 garlic clove, finely chopped
20 ml olive oil
4 plum tomatoes, peeled, seeded and diced
peel and juice of ½ lemon
1/8 bunch chives, finely chopped
Fresh pea purée
300 g freshly shelled peas
20 g butter, clarified
salt
Decoration
4 peas shoots
curry powder
Method
1. Prepare the skate: Fillet the skate wing, trim and cut each fillet in half so that you have 4 portions. Dry on paper towel and refrigerate.
2. Curry oil: Heat the corn oil and the curry powder in a saucepan. Bring to a simmer; remove from the heat and leave to infuse for about 10 minutes. Strain through a sieve lined with a fine cloth and set aside.
3. Tomato salsa: Sweat the shallot and garlic in olive oil until soft. Remove from the heat and add the peeled, seeded and diced tomatoes, lemon peel, lemon juice, and chives.
4. Pea puree: Rinse the peas and cook in boiling salted water until tender, about 3 minutes. Reserve about 50 g cooked peas for decoration. Blend the remaining peas with the clarified butter until a smooth puree is obtained. Season with salt and keep warm until required.
5. Season the portions of skate with salt and coat with a thin layer of flour. Shake off any excess flour and pan-fry in clarified butter until golden for 2 to 3 minutes depending on size of pieces.
6. To serve: Place a ring mold to one side of the plate and fill with 1/4 of the tomato salsa. Remove the ring mold and carefully place the fish on top. Using a squeezy bottle or paper cornet, draw lines of pea puree on the other side of the plate and arrange a few of the reserved peas on top. Drizzle the curry oil in between the lines of pea puree. Finish with a peas shoot and a dusting of curry powder over the fish.