AnhThu
07-19-2001, 10:17 AM
SALMON EN PAUPIETTE AU BEURRE BLANC
- 1 mie^'ng ca' salmon da`i
- 1/2 lb scallop
- 1 ca'i lo`ng tra('ng tru+'ng
- 1 cup whip cream
- 2 muo^~ng canh da^'m
- 1/2 cup ru+o+.u tra('ng
- 2 cu? ha`nh hu+o+ng ba(`m nho?
- 2 muo^~ng cafe muo^'i
- 2 muo^~ng cafe tie^u
Sauce Buerre Blanc:
- 5 cu? ha`nh hu+o+ng ba(`m nho?
- 2 te'p to?i ba(`m nho?
- 1 cu.c bo+
- 2 muo^~ng canh whip cream.
Ca'ch La`m:
- Scallop ru+?a sa.ch, lau kho^, cho va`o ma'y xay tha^.t nhuye^~n, tie^'p cho lo`ng tra('ng vo^ dda'nh the^m khoa?ng 15 gia^y. Tu+` tu+` cho 1 cup whip cream + 3 muo^~ng cafe muo^'i + 2 muo^~ng cafe tie^u. Dda'nh le^n cho dde^`u.
- Ca' salmon ca('t theo chie^`u da`i tha`nh 4 la't tha^.t mo?ng.
- Tra?i ca' salmon ra di~a. Chia scallop mixture tha`nh 4 pha^`n, que^'t le^n dde^`u he^'t tre^n mie^'ng salmon.
- Cuo^'n mie^'ng ca' salmon la.i. Xe^'p le^n khay nho^m dda~ thoa bo+ tru+o+'c
- Cho da^'m + wine + muo^'i + tie^u va`o to^, qua^.y dde^`u le^n, du`ng co. que^'t le^n tre^n mie^'ng ca' salmon, ra('c ha`nh hu+o+'ng le^n tre^n cu`ng. Cho va`o oven nu+o+'ng at 275 degree khoa?ng 15 phu't.
Trong lu'c nu+o+'ng ca' chua^?n bi. sauce Buerre Blanc:
- Cho ha`nh ta^y + da^'m + to?i vo^ no^`i na^'u so^i le^n cho dde^'n khi ga^`n ca.n he^'t nu+o+'c. Cho bo+ vo^, du`ng ma'y dda'nh tru+'ng dda'nh tha^.t nhanh tay cho dde^'n khi tha`nh mo^.t lo+'p tha^.t mi.n. La`m pha?i nhanh tay ne^'u kho^ng bo+ dde^? no'ng la^u qua' se~ cha?y tha`nh da^`u. Tie^'p cho whip cream vo^, dda'nh dde^`u le^n va` na^'u the^m khoa?ng 2 phu't nu+~a ro^`i ba('c xuo^'ng.
- Ca' chi'n xe^'p ca' ra di~a ta^y lo+'n, ddo^? sauce vo^ mo^.t che'n sa^u nho?, xe^'p be^n ca.nh ca', be^n tre^n ra?i va`i co.ng rau hu~ng cho ha^'p da^~n. Khi a(n thi` cha^'m ca' vo^ sauce.
Mo'n na`y ET me^'n ta(.ng cho Ng` Ti`nh 100 na(m o+? Paris
- 1 mie^'ng ca' salmon da`i
- 1/2 lb scallop
- 1 ca'i lo`ng tra('ng tru+'ng
- 1 cup whip cream
- 2 muo^~ng canh da^'m
- 1/2 cup ru+o+.u tra('ng
- 2 cu? ha`nh hu+o+ng ba(`m nho?
- 2 muo^~ng cafe muo^'i
- 2 muo^~ng cafe tie^u
Sauce Buerre Blanc:
- 5 cu? ha`nh hu+o+ng ba(`m nho?
- 2 te'p to?i ba(`m nho?
- 1 cu.c bo+
- 2 muo^~ng canh whip cream.
Ca'ch La`m:
- Scallop ru+?a sa.ch, lau kho^, cho va`o ma'y xay tha^.t nhuye^~n, tie^'p cho lo`ng tra('ng vo^ dda'nh the^m khoa?ng 15 gia^y. Tu+` tu+` cho 1 cup whip cream + 3 muo^~ng cafe muo^'i + 2 muo^~ng cafe tie^u. Dda'nh le^n cho dde^`u.
- Ca' salmon ca('t theo chie^`u da`i tha`nh 4 la't tha^.t mo?ng.
- Tra?i ca' salmon ra di~a. Chia scallop mixture tha`nh 4 pha^`n, que^'t le^n dde^`u he^'t tre^n mie^'ng salmon.
- Cuo^'n mie^'ng ca' salmon la.i. Xe^'p le^n khay nho^m dda~ thoa bo+ tru+o+'c
- Cho da^'m + wine + muo^'i + tie^u va`o to^, qua^.y dde^`u le^n, du`ng co. que^'t le^n tre^n mie^'ng ca' salmon, ra('c ha`nh hu+o+'ng le^n tre^n cu`ng. Cho va`o oven nu+o+'ng at 275 degree khoa?ng 15 phu't.
Trong lu'c nu+o+'ng ca' chua^?n bi. sauce Buerre Blanc:
- Cho ha`nh ta^y + da^'m + to?i vo^ no^`i na^'u so^i le^n cho dde^'n khi ga^`n ca.n he^'t nu+o+'c. Cho bo+ vo^, du`ng ma'y dda'nh tru+'ng dda'nh tha^.t nhanh tay cho dde^'n khi tha`nh mo^.t lo+'p tha^.t mi.n. La`m pha?i nhanh tay ne^'u kho^ng bo+ dde^? no'ng la^u qua' se~ cha?y tha`nh da^`u. Tie^'p cho whip cream vo^, dda'nh dde^`u le^n va` na^'u the^m khoa?ng 2 phu't nu+~a ro^`i ba('c xuo^'ng.
- Ca' chi'n xe^'p ca' ra di~a ta^y lo+'n, ddo^? sauce vo^ mo^.t che'n sa^u nho?, xe^'p be^n ca.nh ca', be^n tre^n ra?i va`i co.ng rau hu~ng cho ha^'p da^~n. Khi a(n thi` cha^'m ca' vo^ sauce.
Mo'n na`y ET me^'n ta(.ng cho Ng` Ti`nh 100 na(m o+? Paris