Pan-fried Salmon Bass with Lemon Herb Sauce

Ingredients                                                                                           

Serves 4

1              Qwehli salmon bass filet

1              Tbsp of parsley

50            ml Baijiu

1              Tbsp of Italian mixed herb

30            Grams of butter

10            Grams of minced garlic

50            ml chicken stock

1/3           Lemon

2              Pinches of salt and pepper

1              Tbsp of sake

25            Grams of flour

Preparation                                                                                           

1. Pat dry the salmon bass filets and season with salt, pepper, and sake.

2. Mix together some flour, salt, and pepper; Dip the salmon bass filets into the flour mixture.

3. Heat up a pan with some butter, sear the filets skin side down first for 3-4 minutes; Flip and sear the other side for another 3-4 minutes.

4. Remove the fish from the pan and let it rest for 2-3 minutes.

5. In the same pan, heat up some Baijiu for 2-3 minutes until reduced; add in some butter, minced garlic, and Italian mixed herb; mix until aroma oozes out

6. Add in some chicken stock, turn fire power to high, cook until liquid reduced then remove from heat.

7. Add a small piece of butter and lemon juice into the sauce, mix well and pour over the filets.

8. Enjoy!

香煎鱸魚 配 檸檬香草汁                                                          

做法：

主菜

1. 魚柳先以少許清酒、胡椒粉略醃，然後抹乾（全乾）

2. 混合一碟煎粉，包括麵粉、鹽、黑椒，然後幫魚柳上粉

3. 中火燒熱一塊牛油，慢慢煎香魚柳，每面大概 3,4 分鐘，盛起待用

4. 同一隻鑊加入白酒，略煮 2-3分鐘至水分減少，加入牛油，溶化後加入蒜蓉及香草，攪拌至香味釋出

5. 加入雞湯，轉至大火，煮至水分減少然後熄火

6. 加入1小塊牛油及檸檬汁，拌勻，淋上魚柳，完成。