
Pan-fried Salmon Bass with Lemon Herb Sauce
Created by @kiki.is.cooking this Salmon Bass recipe is so simple and delicious!.
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
-
Pat dry the salmon bass filets and season with salt, pepper, and sake.
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Mix together some flour, salt, and pepper; Dip the salmon bass filets into the flour mixture.
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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.
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Remove the fish from the pan and let it rest for 2-3 minutes.
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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
- Add in some chicken stock, turn fire power to high, cook until liquid reduced then remove from heat.
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Add a small piece of butter and lemon juice into the sauce, mix well and pour over the filets.
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Enjoy!
香煎鱸魚 配 檸檬香草汁
做法:
主菜
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魚柳先以少許清酒、胡椒粉略醃,然後抹乾(全乾)
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混合一碟煎粉,包括麵粉、鹽、黑椒,然後幫魚柳上粉
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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
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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
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加入雞湯,轉至大火,煮至水分減少然後熄火
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加入1小塊牛油及檸檬汁,拌勻,淋上魚柳,完成。