一人海膽百日宴
海膽, 榴蓮 這兩種生物給我的感覺很相似…
外殼帶刺, 肉的分布, 甚致人們的喜惡表現都類同
不喜好海膽者(L生) 把海膽的味道形容為般若 “沒刷牙”
海膽愛好者 (我) 則認為海膽是天賜美食~
記憶中, 除了在日本外, 肆無忌憚地在L生面前吃海膽的次數是0
無他, 己所不容勿施於人, 如果 L生在我面前大規模的吃榴蓮 (幸好他不吃!), 感覺不會好受吧
~ 所以呢, 他不在家才弄個 海膽宴 順便慶祝開blog 百日了
!
海膽配魚子醬凍
Sea Urchin with Caviar Gelée
材料:
|
4人份
|
Ingredients:
|
4 servings
|
海膽
|
1湯匙
|
Sea Urchin
|
1 tbsp
|
魚子醬凍
|
For Caviar Gelée
| ||
魚子醬
|
1湯匙
|
Caviar
|
1 tbsp
|
高湯
|
30毫升
|
Dashi Stock
|
30 ml
|
魚膠粉
|
1/8茶匙
|
Powdered Gelatin
|
1/8 tsp
|
海鹽
|
調味
|
Sea Salt
|
To taste
|
葡萄柚（去皮及撕開）
|
1湯匙
|
Grapefruit (peeled & torn)
|
1 tbsp
|
梨（切粒）
|
1湯匙
|
Pear (finely diced)
|
1 tbsp
|
韭菜（切碎）
|
1/2茶匙
|
Chives (finely chopped)
|
1/2 tsp
|
步驟
Directions:
(1)
讓魚膠粉在湯裏溶解，拌入其他材料。
Dissolve the gelatin in the stock, stir in other ingredients.
(2)
將湯舀入所好容器，冷藏至凝固。
Ladle the mixture in a desired container. Refrigerate until set.
(3)
以魚子醬和海膽點綴即成。
Top with sea urchin and caviar, and it’s ready to serve.
(Optional...)
It's all about presentation~
牛油果海膽塔
Sea Urchin Avocado Guacamole
牛油果海膽塔↗
Sea Urchin Avocado Guacamole
材料:
|
(4人份)
|
Ingredients:
|
(4 servings)
|
熟透的牛油果（切粒）
|
1
|
Ripe Avocado (finely diced)
|
1
|
甜洋蔥（切碎）
|
2湯匙
|
Sweet Onion (minced)
|
2 tbsp
|
黑橄欖醬
|
2茶匙
|
Black Olive Paste
|
2 tsp
|
芫荽（切碎）
|
1湯匙
|
Coriander (finely chopped)
|
1 tbsp
|
新鮮青檸汁
|
2湯匙
|
Fresh Lime Juice
|
2 tbsp
|
鹽和胡椒
|
調味
|
Salt & Pepper
|
To taste
|
其他
|
Optional Extras
| ||
特級初榨橄欖油
- 令質感更滑
|
2茶匙
|
Extra Virgin Olive Oil
- For smoother texture
|
2 tsp
|
櫻桃番茄/甜椒（切粒）
- 作點綴
|
2湯匙
|
Cherry Tomatoes/ Bell Peppers
- for that extra kick
|
2 tbsp
(diced)
|
步驟
Directions:
(1)
將所有材料混合，調味。
Mix all ingredients together in a bowl. Season to taste
(2)
放進雪櫃 15至30分鐘，讓味道融和。
Let flavours merge in the fridge for 15 - 30 minutes before serving
(3)
放上海膽即成!
Serve with Sea Urchin!
拿破崙海膽蛋黃醬酥餅
Sea Urchin & Mayonnaise Napoleon Bites
材料:
|
(4人份)
|
Ingredients:
|
(4 servings)
|
冰鮮酥皮 (解凍)
|
1張
|
Puff Pastry Sheets (thawed)
|
1 sheet
|
海膽
|
隨意
|
Sea Urchin
| |
蛋黃醬
|
For the Mayonnaise
| ||
蛋黃
|
1
|
Egg Yolks
|
1
|
白葡萄酒醋
|
1/2茶匙
|
White Wine Vinegar
|
1/2 tsp
|
特級初榨橄欖油
|
4湯匙
|
Extra Virgin Olive Oil
|
4 tbsp
|
鹽和胡椒
|
調味
|
Salt & Pepper
|
To taste
|
步驟
Directions:
(1)
將切酥皮分為4個長方形（3吋x 2吋），或大小相約的所需形狀。
Cut pastry sheet into 4 rectangles (3”x2”), or desired shape with similar size
(2)
放進已預熱180C 焗爐焗 15分鐘，或至金黃色。
Bake in preheated oven (180C) for 15 minutes, or until pastries are golden brown.
(3)
放在透風的地方放涼. 將酥皮分切上下兩層。
Let cool on a wire rack. Split the pastries into 2 layers.
(4)
將蛋黃, 醋 和 調味料 打勻，續少拌入橄欖油，不斷攪打至奶黃色糊狀。
Beat the egg yolk, vinegar, and a little seasoning together. Whisk in the olive oil little by little until the mixture gets thicker and creamier.
(5)
把底層酥皮塗上蛋黃醬，放上海膽。面層酥皮置頂。
Spread a blob of mayonnaise onto 4 bottom pastry layers and place urchins on them.
Top with the top pastry layers
(6)
放進焗爐多焗 5分鐘，或至餡料熱透。
Bake for 5 minutes or until the filling is hot.
(7)
上碟時可配以辣椒番茄香草醬。
Serve with ready-made Paprika-Tomato-Herb sauce (optional)
海膽蒸蛋
Egg Custard with Sea Urchin
材料:
|
(4人份)
|
Ingredients:
|
(4 servings)
|
雞蛋（打散）
|
2隻
|
Eggs (beaten)
|
2
|
高湯
|
400毫升
|
Dashi Stock
|
400 ml
|
醬油
|
1茶匙
|
Soy Sauce
|
1 tsp
|
清酒
|
1大匙
|
Sake
|
1 tbsp
|
海膽
|
1湯匙
|
Sea Urchin
|
1 tbsp
|
其他
|
Optional Extras
| ||
蝦
|
Shrimp
| ||
蘑菇
|
（切片）
|
Mushroom (sliced)
|
步驟
Directions:
(1)
將高湯和雞蛋混和，過篩備用。
Mix the stock and egg in a bowl. Sieve the mixture and set aside.
2)
用醬油和清酒醃海膽1至2分鐘。加入其他材料（如果有）。
Combine soy sauce and sake. Marinate sea urchin in the sauce for 1 to 2 minutes.
Add other ingredients (if any).
(3)
倒入蛋漿，拌勻，並分發到單獨的碗。
Stir in the egg mixture and divide into separate bowls.
(4)
蓋上蓋子，蒸3-5分鐘或至熟透
Put a lid on the bowls and steam for 3-5 minutes, or until cooked and set
(5)
配以魚子醬和海膽即成。
Garnish the Egg Custard with Sea Urchin and Caviar.
辣椒番茄香草醬 海膽冷麵
Sea Urchin Cold Noodle in Paprika-Tomato-Herb Sauce
材料:
|
(4人份)
|
Ingredients:
|
(4 servings)
|
麵條
|
100克
|
Noodles
|
100 g
|
海膽
|
隨意
|
Sea Urchin
| |
辣椒番茄香草醬
|
For the Sauce
| ||
特級初榨橄欖油
|
50毫升
|
Extra Virgin Olive Oil
|
50 ml
|
新鮮番茄汁
|
50毫升
|
Fresh Tomato Juice
|
50 ml
|
甜辣椒粉
|
2茶匙
|
Sweet Paprika
|
2 tsps
|
蒜泥
|
2茶匙
|
Garlic (mashed)
|
2 tsps
|
新鮮的迷迭香
|
1茶匙
|
Fresh Rosemary Leaves
|
1 tsp
|
新鮮百里香
|
1茶匙
|
Fresh Thyme Leaves
|
1 tsp
|
新鮮牛至葉
|
1茶匙
|
Fresh Oregano Leaves
|
1 tsp
|
海鹽
|
1/2茶匙
|
Sea Salt
|
1/2 tsp
|
步驟
Directions:
(1)
中火加熱橄欖油，離火拌入辣椒粉，蒜泥和鹽。
最後加入已壓爛的香草和番茄汁。
備用。
In a skillet, heat the olive oil over medium heat until it is just hot.
Remove from heat and stir in the paprika, garlic, and salt into the oil.
Add the bruised herbs and tomato juice.
Set aside.
用鹽水煮熟麵條。排水，拋擲，拌入醬汁調味。
Boil the noodle according to the package directions in generously salted water.
When the noodle is done, strain it well and toss it in a bowl adding the sauce a bit at a time until it reaches your desired level of flavor.
上碟，冷凍 5 分鐘
Plate the noodle and let cool in the fridge for 5 minutes.
以魚子醬和海膽點綴即成。
Top with sea urchin and caviar, and it’s ready to serve.
海膽炒飯
Sea Urchin Fried Rice
太心急分享大規模偷食的喜悅了~
食譜編寫中…
密切留意啊!!!
to be continued...
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