香草黄油煎鳕鱼 Fried Cod with Vanilla Butter

香草黄油煎鳕鱼 Fried Cod with Vanilla Butter

材料 鳕鱼200克，奶油烤土豆100克，黄油15克，法香、蒜各5克，什锦香草2克，盐、黑胡椒各少许。

制作方法

1 将鳕鱼用盐、黑胡椒腌制10分钟。

2 将腌制好的鳕鱼放入200℃的扒板上煎至成熟。

3 用模具将奶油烤土豆卡成圆柱形。

4 混合黄油、蒜、法香、什锦香草，卷成香草黄油。

5 土豆放在盘中，上面码放好煎熟的鳕鱼，再放入一片香草黄油即可。

Ingredients

Cod 200g

Baked potato with cream 100g

Butter 15g

Fragrance 5g

Garlic 5g

Assorted vanilla 2g

Salt A little

Black pepper A little

Procedures

1 Salt cod with salt and black pepper for 10 minutes.

2 Fry the salted cod in 200℃ and fry until ripe.

3 Put baked potato with cream into a mold.

4 Mix butter, garlic, fragrant, assorted vanilla, to make vanilla butter.

5 Potatoes on the plate with the neatly fried cod, and add vanilla butter.

冯 辉

Feng Hui

副厨师长 天泊圣汇度假酒店

Deputy Chef Tian Bo Sheng Hui Holiday Hotel

2001年毕业于菁华商业管理学院烹饪与营养系专业，曾就职于黎明国际酒店、海韵锦江国际酒店，担任西餐主厨一职。

In 2001 graduated from the School of Business and Administration specializing in the cooking and nutrition, once worked at Dawn International Hotel, Haiyun Jinjiang International Hotel as a western food leader chef.