Agustin Balbi – Gaggenau Home Chefs 2020 https://www.kih.com.hk/GaggenauHomeChefs Fri, 30 Oct 2020 06:13:53 +0000 en-US hourly 1 https://wordpress.org/?v=5.6 https://www.kih.com.hk/GaggenauHomeChefs/wp-content/uploads/2020/05/favicon.ico Agustin Balbi – Gaggenau Home Chefs 2020 https://www.kih.com.hk/GaggenauHomeChefs 32 32 Salt crusted fish, potatoes, mushrooms, pearl onions https://www.kih.com.hk/GaggenauHomeChefs/salt-crusted-fish-potatoes-mushrooms-pearl-onions/ Fri, 30 Oct 2020 05:59:59 +0000 https://www.kih.com.hk/GaggenauHomeChefs/?p=2707 https://youtu.be/jq0-S3i70bc Recipes 食譜 Ingredients 成分 Sea bream (or any round white fish) 1 pc 海鯛（或任何圓身白魚）1條 Salt 2.5 kg 鹽2.5公斤 Eggs...

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Recipes 食譜

Ingredients 成分

  • Sea bream (or any round white fish) 1 pc 海鯛（或任何圓身白魚）1條
  • Salt 2.5 kg 鹽2.5公斤
  • Eggs 3 pcs 雞蛋3隻
  • Lemon 2 pcs • 檸檬2個
  • Thyme 1 bunch 百里香1束
  • Small potatoes 500 grs 小薯仔500克
  • Pearl onions 250 grs 珍珠洋蔥250克
  • Mushrooms 250 grs 蘑菇250克
  • Chives 50 grs 細香蔥50克
  • Broccolini 1 pack 西蘭花1個
  • Garlic 10 grs 蒜頭10克
  • Onion ½ pc 洋蔥半個
  • Butter 50 grs 牛油50克
  • Shio kombu 2 grs 塩昆布2克
  • Hanaho 1 pack 紫蘇花1包
  • Shiso leaves 1 pack 紫蘇葉1包
  • Yuzu 1 pc 柚子1個

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Method 做法

  1. In a big bowl mix the salt, the chopped shio kombu and the egg whites and mix well until you have a wet sand kind of texture. Get your fish and fill the guts parts with lemon slices, shiso leaves and thyme. 在一個大碗中，將鹽、切碎的塩昆布和蛋白混合，直到形成濕沙般的狀態。撈出魚，將魚肚釀入檸檬片、紫蘇葉和百里香。
  2. In a baking tray place baking paper and make a “bed” of salt, place your fish and cover it with the remaining salt mix, make sure you cover it completely, totally encased. 焗盤內放上烤紙，舖上厚厚的鹽，再放上魚並蓋上剩餘的鹽，確保鹽完全將魚蓋好。
  3. Wash your potatoes very clean and place them in an oven tray with the pearl onions and broccoli and steam them in your Gaggenau oven for 15 minutes. 將薯仔洗乾淨，與珍珠洋蔥及西蘭花一同放到焗盤上，以Gaggenau 蒸焗爐蒸15分鐘。
  4. Heat your gaggenau roasting oven at 190c and once the temperature is reached, place your salted fish and cook for 25 minutes. If the fish is very big it will require more time. Gaggenau 烤焗爐加熱至攝氏190度，將魚放進焗爐焗25分鐘。若魚比較大，則需要更多時間。
  5. In a pan add a little oil and cook your mushrooms, your potatoes, pearl onions and broccoli, add garlic, butter and chives to finish. 於平底鑊中燒熱油，將蒜頭、牛油及細香蔥加入蘑菇、薯仔、珍珠洋蔥及西蘭花同炒。
  6. Place in a nice tray decorated with herbs and flowers. 將所有材料放上盤子，並以香料及花朵裝飾。
  7. Paced the fish cooking time, take out from the oven and let rest for at least 10 minutes. 將魚從焗爐中取出，靜置 10分鐘。
  8. Break the salt crust, peel off the skin, finish with some yuzu zest or any citrus you may have and serve. 將鹽皮打破，魚剝皮，最後可灑上一些柚子皮或任何柑橘類果實。
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]]> Carabineros, smoked paprika sauce, chilli, toasted bread, herbs https://www.kih.com.hk/GaggenauHomeChefs/carabineros-smoked-paprika-sauce-chilli-toasted-bread-herbs/ Fri, 23 Oct 2020 04:57:49 +0000 https://www.kih.com.hk/GaggenauHomeChefs/?p=2698 https://youtu.be/LwsNycmOTOo Recipes 食譜 Ingredients 成分 Carabineros prawns 3 pcs 西班牙紅蝦3隻 White wine 80 ml 白酒80 毫升 Unsalted butter 50 grs...

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Recipes 食譜

Ingredients 成分

  • Carabineros prawns 3 pcs 西班牙紅蝦3隻
  • White wine 80 ml 白酒80 毫升
  • Unsalted butter 50 grs 無鹽牛油50克
  • Ginger 5 grs 薑5 克
  • Garlic 2 cloves  蒜頭2瓣
  • Sugar 4 grs 砂糖4 克
  • Chili sauce 1 tbps 辣椒醬1湯匙
  • Spring onions 5 grs 青蔥5克
  • Bread 1 slice 麵包1片
  • Tomato paste 10 grs 番茄醬10克
  • Chives 6 grs 細香蔥6克
  • Celery 6 grs 芹菜6克
  • Olive oil 1 tbsp 1 橄欖油1湯匙
  • Lime 1 pc 青檸1個

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Method 做法

  1. Peel your prawns’ tails leaving the head attached, remove the vein and reserve. 去除蝦殼、蝦尾及蝦腸，保留蝦頭，蝦尾備用。
  2. In a hot pan add a touch of vegetable oil and place the prawns being careful of the splash of oil. Cool then for 30 seconds and turn around and cook for another 15 seconds and remove them from the pan. Place in a tray to later finish in the oven. 於熱平底鑊中加入少許植物油，將蝦小心地放入以防油濺出。將蝦煎30秒後反轉再煎15秒，然後從鑊中取出。將蝦放入焗盤中，稍後將放進焗爐。
  3. In the same pan without cleaning it add the chopped garlic, chopped celery, chopped ginger and the tomato paste and cook for 1 minute, add the white wine and reduce by half. 不用洗鑊，加入蒜蓉、芹菜碎、薑蓉及蕃茄醬煮一分鐘，然後加入白酒煮至份量減半。
  4. Add to the white wine the smoked paprika, the chilli sauce, the spring onions and sugar and bring to boil. 將煙燻辣椒粉、辣椒醬、青蔥和糖加到白酒中煮沸。
  5. Separate the sauce from the fire and add butter bit by bit to have a nice consistency and shiny sauce. 離火後，逐少加入牛油，直至濃稠和光澤均勻。
  6. Heat the gaggenau oven at 180C and toast the breast with butter and also finish the prawns for 2 minutes. Gaggenau焗爐加熱至攝氏180度，將麵包塗上牛油，與紅蝦一同放進焗爐內焗2分鐘。
  7. Once done, separate the heads from the tails with a clean cut. 完成後，整齊地除去蝦頭。
  8. Place the toasted bread on a plate, pour the sauce over and on top Intercalate the head and tails of the prawns, finish with a zest of lime and fresh herbs. 將多士放到碟上，淋上醬汁，插入蝦頭和蝦尾，最後撒上青檸皮和新鮮香草。
 

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The post Carabineros, smoked paprika sauce, chilli, toasted bread, herbs appeared first on Gaggenau Home Chefs 2020.

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