抱歉,發生點錯誤。
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海膽宴~Urchin Fiesta
李尤
2013-08-01
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一人海膽百日宴

海膽榴蓮 這兩種生物給我的感覺很相似

外殼帶刺肉的分布甚致人們的喜惡表現都類同

不喜好海膽者(L把海膽的味道形容為般若 沒刷牙

海膽愛好者 (則認為海膽是天賜美食~

記憶中除了在日本外肆無忌憚地在L生面前吃海膽的次數是0

無他己所不容勿施於人如果 L生在我面前大規模的吃榴蓮 (幸好他不吃!), 感覺不會好受吧
所以呢他不在家才弄個 海膽宴 順便慶祝開blog 百日了!

海膽魚子醬凍
Sea Urchin with Caviar Gelée



材料:


4人份


Ingredients:


4 servings


海膽


1湯匙


Sea Urchin


1 tbsp


魚子醬凍


 


For Caviar Gelée


 


魚子醬


1湯匙


Caviar


1 tbsp


高湯


30毫升


Dashi Stock


30 ml


膠粉


1/8茶匙


Powdered Gelatin


1/8 tsp


海鹽


調味


Sea Salt


To taste


葡萄柚(去皮及撕


1湯匙


Grapefruit (peeled & torn)


1 tbsp


梨(切


1湯匙


Pear (finely diced)


1 tbsp


韭菜(切碎)


1/2茶匙


Chives (finely chopped)


1/2 tsp


步驟
Directions:
(1)
讓魚膠粉在湯溶解,拌入其他材料
Dissolve the gelatin in the stock, stir in other ingredients.

(2)
將湯舀入所好容器,冷藏至凝固。
Ladle the mixture in a desired container. Refrigerate until set.

(3)
以魚子醬和海膽點綴即成
Top with sea urchin and caviar, and it’s ready to serve.
(Optional...)

It's all about presentation~

牛油果海膽
Sea Urchin Avocado Guacamole

牛油果海膽


Sea Urchin Avocado Guacamole




步驟
Directions:
(1)
將所有材料混合,調味
Mix all ingredients together in a bowl. Season to taste




 
(2)
放進雪櫃 1530分鐘讓味道融和
Let flavours merge in the fridge for 15 - 30 minutes before serving
 
(3)
放上海膽即成!
Serve with Sea Urchin!
 
拿破崙海膽蛋黃醬酥餅
Sea Urchin & Mayonnaise Napoleon Bites








步驟
Directions:
 


(1)

將切酥皮分為4長方形(3x 2),或大小相約的所需形狀。

Cut pastry sheet into 4 rectangles (3”x2”), or desired shape with similar size


(2)

放進已預熱180C 焗爐焗 15分鐘或至金黃色

Bake in preheated oven (180C) for 15 minutes, or until pastries are golden brown.

 



~END~
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