香煎鲑鱼蔬炒柳松菇
材料
"鲑鱼腓力 160g","马铃薯 30g","黑豆 10g","黄豆 10g","青豆仁 20g","柳松菇 80g","红葱头 20g","橄榄油 少许","南瓜籽油 10g","白酒 20g","柠檬汁 15g","面粉 少许","胡椒盐 少许","巴西里 5g"
做法
-
1:鲔鱼腓力洗净,用胡椒盐、白酒、柠檬汁略醃后沾少许面粉入锅以橄榄油煎至面焦黄
-
2:将柳松菇洗净切段,待南瓜籽油热后将柳松菇炒香加入红葱头翻炒,并以白酒增香加入柠檬汁以胡椒盐调味后取出备用
-
3:马铃薯去皮切丁水煮至半熟,巴西里切碎。将半熟马铃薯回锅快炒至熟,加入碎巴西里起锅后备用
-
4:黑黄豆洗净泡水后用冷水将黑豆黄豆煮滚熟透,青豆仁洗净,玉米粒沥干水分,入锅拌炒并以胡椒盐调味
-
5:装盘时以马铃薯丁铺底,依序放上鲑鱼、菇类、并以豆类作盘饰