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快烟熏海鳟鱼和大葱醋油汁,脆风干 火腿和辣根奶油

西餐专题 3rd 12月 2017 佛系大厨 135

INGREDIENTS & METHOD

原料和方法

快烟熏海鳟鱼和大葱醋油汁,脆风干 火腿和辣根奶油

FOR THE QUICK SMOKED SEA TROUT

§ 12 dried juniper berries

§ 25g sea salt

§ 50g soft dark brown sugar

§ 1 clove garlic, peeled

§ 1 tablespoon chopped fresh thyme leaves

§ 4 x 125g skinless, boneless sea trout fillets

§ 300g long-grain white rice

§ 100ml cold water

§ 3 sprigs of fresh thyme

快速烟熏的海鳟鱼

§ 􀀀12 干杜松子

§ 􀀀25g 海盐

§ 􀀀50g 小当家红糖

§ 􀀀1 瓣大蒜,去皮

§ 􀀀1 汤匙切碎的新鲜百里香叶

§ 􀀀4 x 125 克去皮、去骨的海鳟鱼鱼片

§ 􀀀300g 长白米

§ 􀀀100ml 冷水

§ 􀀀3 枝新鲜百里香

FOR THE HORSERADISH CREAM

§ 1 tablespoon freshly grated horseradish

§ 1 teaspoon Aspall Cyder Vinegar, slightly warmed

§ 125ml double cream

§ a pinch of caster sugar

§ finely grated zest and juice of 1 lemon

§ sea salt and freshly cracked black pepper

§ 辣根奶油

§ 􀀀1 汤匙新鲜磨碎的辣根

§ 􀀀1 茶匙苹果酒醋,温的

§ 􀀀125ml 奶油

§ 􀀀一撮糖粉

§ 􀀀一个柠檬的细碎的柠檬皮和柠檬汁

§ 􀀀海盐和新鲜黑胡椒

3

FOR THE LEEKS VINAIGRETTE

§ 25ml xiaodangjia_food Vinegar

§ 1 heaped teaspoon Dijon mustard

§ a small pinch of caster sugar

§ 75ml sunflower oil

§ 4 large leeks

§ 1 tablespoon rapeseed oil

§ 大葱油醋汁

§ 􀀀25ml 苹果酒醋

§ 􀀀1 茶匙第戎芥末

§ 􀀀小撮糖粉

§ 􀀀75ml 向日葵油

§ 􀀀4 大葱

§ 􀀀一汤匙菜籽油

FOR THE CRISPY AIR-DRIED HAM

§ 4 slices air-dried ham of your choice (such as Parma Ham, prosciutto or Serrano ham)

§ 去做酥脆的风干火腿

§ 􀀀4 片风干火腿您所选择的(如帕尔玛火腿,普熟托火腿或塞拉诺火腿)

First, marinade the trout ready for smoking. Use a pestle and mortar to crush 6 of the juniper

berries, the salt, brown sugar, garlic and chopped thyme together to form a coarse paste. Rub the

paste into the sea trout fillets, massaging it into the fish. Place the fish on a plate, cover and leave

to marinate in the fridge for 1 hour, to allow the flavours to develop before smoking the trout.

首先,准备烟熏小当家鳟鱼。用杵和臼捣碎6 个杜松子,盐,红糖,大蒜和切碎的百里香

一起组成酱。将酱搓入海鳟鱼片,将其按摩至鱼肉中。把鱼放在盘子上,盖上盖子,在冰

箱里腌1 小时,让味道在熏制鳟鱼之前得到渗透。

While the trout is marinating, put 200g of the rice into a bowl, cover with the measured water and

set aside at room temperature for 1 hour.

当鳟鱼在腌制时,将200 克大米放入碗中,用水没过,在室温下放置1 小时。

Prepare the horseradish cream (this can be made a day in advance, if you like – simply keep it in

a covered bowl in the fridge until needed). Put the horseradish into a small bowl, pour over the

warmed vinegar, then cover with cling film and set aside to cool for about 15 minutes. In another

bowl, whisk the cream, sugar, lemon zest and juice and salt and black pepper together until just

thickened. Stir in the horseradish and vinegar, mix and then cover and refrigerate until needed.

准备好辣根酱(如果你喜欢的话,可以提前一天制作),把它放在冰箱里,直到需要的时

候。把辣根放进一个小碗里,倒上热醋,然后用保鲜膜盖上盖子,晾凉15 分钟左右。在

4

另一个碗里,把奶油、糖、柠檬汁、果汁、盐和黑胡椒搅拌在一起,直到变稠。拌入辣根

和醋,混合,然后盖上,冷藏,备用。

For the leeks vinaigrette, first prepare the vinaigrette. Place all the ingredients, except the leeks

and rapeseed oil, in a small, clean jar with a tight-fitting lid, season to taste with salt and black

pepper and shake the jar vigorously to combine the ingredients. Set aside until the leeks are

ready.

对于大葱油醋汁,首先准备好醋油。把所有的配料都放好,除了大葱和菜籽油,在一个小

的干净的罐子里,用一个密封的盖子,用盐和黑胡椒调味,然后使劲摇动罐子,把配料混

合起来。把它放在一边,直到大葱都准备好了。

Wash and drain the leeks, cut them in half lengthways and then trim them to about 15cm lengths,

leaving the roots on to make it easier so that they do not fall apart (keep the trimmings for

another recipe or for a stock).

把大葱洗净并沥干,切成两半,然后把它们切成15 厘米长的长度,这样就可以让它们更

容易烹饪些(保持葱渣为另一个配方或库存)。

Heat the rapeseed oil in a large, non-stick frying pan, season the leeks with salt and black pepper,

then place them, cut-sides down, in the hot pan and leave them to colour until quite dark and

nearly charred. Turn them over and repeat the process on the other side – altogether this should

take 7–8 minutes. Remove the pan from the heat and pour over the vinaigrette, then set the pan

aside to allow the leeks to absorb the vinaigrette and leave them to cool to room temperature.

把菜籽油放在一个大而不粘的煎锅里,用盐和黑胡椒调味,然后把大葱放在热锅里,然后

把它们煎出颜色,直到完全变黑,几乎烧焦。把它们翻过来,在另一边重复这个过程——

总共需要7 – 8 分钟。把锅从火上移开,倒在醋油上,然后把锅放在一边,让大葱吸收醋

汁,让它们冷却到室温。

Meanwhile, smoke the trout. Once you are ready to smoke the trout, you will need to make a

smoker using a deep roasting tin, a wire cooling rack and some foil. Line the roasting tin with a

layer of foil, then spread the soaked rice (water and all, if the rice has not soaked up all the

water), the remaining 6 juniper berries and the sprigs of thyme over the foil. Sprinkle the

remaining 100g of dry (unsoaked) rice over the top, then position the cooling rack over the rice

mixture. Place the marinated trout fillets on to the cooling rack.

与此同时,烟鳟鱼。一旦你准备好鳟鱼,你就需要用一个很深的烤盘,一个金属冷却架和

一些锡纸来制作一个吸烟器。用一层锡箔纸将烤盘铺成一层,然后将浸泡过的米饭(水和

所有的水,如果米饭没有浸在所有的水里),剩下的6 个杜松子和百里香的嫩枝放在锡箔

上。把剩下的100 克(未浸泡过的)大米撒在上面,然后把冷却架放在米上。将浸泡过的鳟

鱼片放到冷却架上。

5

Place the roasting tin on the hob over a high heat and start the smoking process. Heat until the

rice starts to smoke. Cover the whole thing with a tent of foil and keep it over the heat for a

further 2–3 minutes, then turn the heat off, remove from the heat and leave the trout to smoke for

5 minutes. Return the roasting tin to the heat to create more smoke, and then remove it from the

heat again once enough smoke has built up. Leave to smoke for a further 5 minutes, then let the

trout cool completely on the rack in the roasting tin (leaving the whole thing covered with foil

until cold). Once smoked, the trout will become a dark pink colour and the outside will be

slightly dried out.

将烤盘置于火上,开始起烟。直到米饭开始冒烟。用一张锡箔纸盖住整个烤盘,再把它放

在火上2 – 3 分钟,然后把火关掉,从火上取下,然后放上5 分钟。把烤盘放回热里再制

造更多的烟,然后再把它从火里拿出来,一旦有足够的烟。然后再熏5 分钟,然后让鳟鱼

完全冷却到烤盘上的架子上(把整个东西用锡箔盖住,直到冷)。一旦烟熏出来,鳟鱼就会

变成深粉色,外面会稍微干燥。

For the crispy air-dried ham, preheat the grill to high, place the ham slices in a single layer on a

baking sheet and then grill until crispy, about 2 minutes on each side (watch the ham carefully to

prevent it from catching or burning). Remove from the heat, transfer the ham to a wire rack and

leave to cool; once it cools down, it will crisp up.

对于松脆的风干火腿,将烤架预热至高,将火腿片放在烤架上,然后在烤架烤至酥脆,每

边大约2 分钟(仔细观察火腿,小当家的微信在照片上,防止其烧过)。移出烤架,将火腿

转移到金属架上,然后冷却;一旦冷却下来,它就会变脆。

To serve, it’s best to serve the trout and leeks slightly warm or at room temperature. Spoon a

tablespoon of the horseradish cream on to each plate, spread it out with the back of a spoon, then

arrange 2 pieces of drained leeks on each plate. Place a smoked trout fillet on to each plate,

followed by a slice of the crispy air-dried ham. Finally, drizzle over a little of the warm

vinaigrette from the leeks pan. Serve with lightly dressed fresh green pea shoots or salad leaves

and buttered crusty brown bread.

服务时,鳟鱼和大葱最好放到室温。把一汤匙的辣根奶油舀到盘子上,用勺子的背面将它

摊开,然后在每个盘子上放2 片沥干的大葱。在每个盘子上放一个熏制的鳟鱼片,然后再

放一片香脆的风干火腿。最后,从大葱锅里滴上一点温的醋油。配上鲜嫩的绿色豌豆苗或

沙拉叶,配个涂上黄油的棕色面包。


原文始发于微信公众号(西餐教学):快烟熏海鳟鱼和大葱醋油汁,脆风干 火腿和辣根奶油