這是一款原創菜式。紅茶遇上三文魚, 擦出了火花, 加入一滴黑醋更能帶出這道菜的靈魂。
This is a world debut cuisine. Black tea and salmon have created a brand new flavor to the world. And yet the flavor has to released by a drop of balsamic vinegar.
45 mins
材料 Ingredients
橄欖油
Olive Oil
三文魚扒
Salmon fillet
塩
Salt
檸檬汁
Lemon Juice
黑胡椒砕
Black pepper corn
蔥絲
Green scallion shred
意大利黑醋
Balsamic vinegar
煙燻料 Smoking Ingredients
黃糖
Brown sugar
米
Rice
紅茶
Black tea leaves
方法 How To Make
先用塩、橄欖油和黑胡椒砕淹三文魚扒
Marinate the salmon fillet with olive oil and black pepper
把煙燻料放上鋪了錫紙的鑊, 把火調較到最細加熱, 再在上面放上透氣的蒸架。
Place the smoking ingredients on a sheet of aluminmum foil, heat it up with the finest fire, and place a rack with holes on top of it.
加少許橄欖油到煎pan, 把三文魚扒每一個都煎到金黃色。
Add a little bit olive oil to frying pan and saute the salmon fillet until all surface go crispy
把煎好的三文魚扒放上蒸架上
Please the sauted salmon fillets on a steaming rack.
每隔10分鐘, 轉動三文魚, 確保煙燻過程中每一面都吸收到煙燻香氣。
Turn the fillet every 10 minutes to ensure the whole fillet get smoked evenly
煙燻好便把三文魚放上碟, 把蔥絲放上面作裝飾, 加上檸檬汁。
Place the fillet on dish and put some scallion shred on top for garnishing. Add some lemon juice on top.
最後, 記得把意大利黑醋淋上面(幾滴就夠), 黑醋能把食物味道提升到另一個層次。
Finally, remember to pour the balsamic vinegar on top (a few drops would be enough), the balsamic vinegar can bring out all the flavors of the ingredients and upgrade to next level.
