Recipes 食譜


Ingredients 成分

Fish Fillet 魚柳

Akamutsu fillet 赤鯥魚柳

Hot stone 熱石

Fresh kombu sea wheat 新鮮昆布海草

Herbs (verbana, olive oil) 香草 (馬鞭草、橄欖油)

Sake 日式清酒

Fish Sauce 魚汁

  • Local turbot chopped 本地多寶魚切件

    Lemon juice 檸檬汁

    Salt – 鹽

Method 做法

Fish Fillet 魚柳

  1. Brush the fresh kombu with olive oil 將新鮮昆布刷上橄欖油
  2. Place the fish on top and brush the fish with olive oil and place tagette leaf, cover with another fresh bombu 將魚放在昆布上面，然後用橄欖油刷魚柳, 然後蓋上香草和另一塊昆布
  3. Warm super hot the stone and coccote 將石頭及燉鍋加熱
  4. Place the stone in the cocotte 將石頭放入燉鍋
  5. Put the tourtiere grille on top and place the raw fish wrap in kombu on top and place cover 將烤架放在石頭上，再將昆布包裹著的生魚柳放在架上
  6. Service to pour sake in cocotte and cover back 將清酒倒入燉鍋內，蓋上蓋子
  7. Use tea timer 3 min for cooking 以沙漏計時煮3分鐘
  8. After 3 min fish is cooked, service open seaweed place fish in a plate and sauce to be served on the side 3分鐘後，將昆布打開並將魚柳放到碟上，再以魚汁伴碟

Fish Sauce 魚汁

  1. Vacuum chopped turbot properly 60 °C for 1 hr 將切了件的多寶魚放進真空袋，再以60°C 慢煮一小時
  2. Strain and press hard, cool down when picking up and lemon juice and salt to taste 用力按壓隔去多餘的水分，冷卻後以檸檬汁和鹽調味

 

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