Maxime Gilbert – Gaggenau Home Chefs 2020 https://www.kih.com.hk/GaggenauHomeChefs Fri, 29 May 2020 08:17:00 +0000 en-US hourly 1 https://wordpress.org/?v=5.6 https://www.kih.com.hk/GaggenauHomeChefs/wp-content/uploads/2020/05/favicon.ico Maxime Gilbert – Gaggenau Home Chefs 2020 https://www.kih.com.hk/GaggenauHomeChefs 32 32 Braised and smoked Pyrenees baby lamb shoulder & Gratins dauphinois https://www.kih.com.hk/GaggenauHomeChefs/braised-and-smoked-pyrenees-baby-lamb-shoulder-gratins-dauphinois/ Fri, 29 May 2020 08:05:29 +0000 https://www.kih.com.hk/GaggenauHomeChefs/?p=2441 https://youtu.be/ETFxv7UTTps Recipes 食譜 Ingredients 成分 Lamb shoulder 小羊肩 1 small Pyrenees baby lamb shoulder 800g 比利牛斯小羊肩一小塊1 約800克 Salt 鹽 Espelette...

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Recipes 食譜


Ingredients 成分

Lamb shoulder 小羊肩

1 small Pyrenees baby lamb shoulder 800g 比利牛斯小羊肩一小塊1 約800克

Salt 鹽

Espelette powder ̵ Espelette 辣椒粉

Thyme 百里香

Lamb juice 羊肉汁

Potato薯仔

  • Charlotte Potato peeled & turned ̵ Charlotte薯仔（去皮並切成圓桶形）

    Salt 鹽

    Cream忌廉

    Garlic, thyme蒜頭及百里香

    1 egg yolk蛋黃一隻

    50 gr comte cheese – comte 芝士50克

  • Botargua腌金槍魚卵

Method 做法

Lamb shoulder 小羊肩

  1. Season the shoulder with salt and pepper將小羊肩用鹽和胡椒粉調味
  2. Roast quickly in a pan , cool down in blast chiller 在平底鍋中快速烤熟，而後在風機上冷卻
  3. Put in vaccum bag with lamb juice, thyme and garlic and espeltte powder 將小羊肩與羊肉汁、百里香、蒜頭和Espelette 辣椒粉一同放入真空袋
  4. Cooked 13h at 61°C and put in ice 以61°C慢煮13小時，然後放入冰中
  5. During service, rewarm and debone carefully without damage the shoulder. 上菜前，將小羊肩重新加熱並小心地去骨，不要損壞羊肩
  6. Pan fry in non stick pan, and braised with cooking liquid until the lamb is hot. 將小羊肩放在不粘平底鑊中煎香，然後以肉汁將羊肉燉熱
  7. Cut it in 2, lemon thyme flowers and espelette and fleur de sel 將肉切成2半，以檸檬百里香花、Espelette 辣椒粉和海花鹽調味
  8. Place on a rack in the cocotte and burn the herbes and hay in the cocotte , close it and serve after 3 min於燉鍋中放入架子、香草和乾草，將肉放在架上焗三分鐘即成

Potato薯仔

  1. Cook potatoes in cream 將薯仔以忌廉煮熟

  2. When cooked, strain, make the gratin 煮熟後，隔去多餘水份

  3. Mix the yolk in the cream 將蛋黃和忌廉混合

  4. Pour on top of the gratin 將液體倒在薯仔上

  5. Cook 10min in oven at 180°C 於焗爐內以180°C焗10分鐘

  6. Grated some botargua on top before serving 上菜前灑上腌金槍魚卵

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]]> Akamutsu Steamed https://www.kih.com.hk/GaggenauHomeChefs/akamutsu-steamed/ Fri, 22 May 2020 02:07:58 +0000 https://www.kih.com.hk/GaggenauHomeChefs/?p=2409 https://youtu.be/_hamgCDDcF0 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...

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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

 

Related Products

Gaggenau 400 series combi-steam oven

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Gaggenau vacuuming drawer 

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