Filet of Sole "Bonne Femme" 蘑菇板魚

1st Semester 西餐烹調實務 23.11.2011

Ingredient 材料                                                        Quantity 數量

 Butter Softed　軟奶油                                                10 公克

 Shallots Chopped   紅蔥頭碎                                     10 公克

 Dover Sole Filet   板魚菲力                                          6 片

 Salt / Pepper   鹽 /白胡椒粉                                             適量

 Button Mushrooms Sliced   洋菇片                            50 公克

 White Wine   白酒                                                       20 公撮

 Fish Stock   魚高湯                                                      80 公撮

 Cream UHT   動物鮮奶油                                           50 公撮

 Egg Yolk (Sabayon)   蛋汁                                            1 個

 Butter Softed   軟奶油                                                 15 公克

 Cayenne Pepper   辣椒粉                                                 適量

 Carrot Turned   橄欖型紅蘿蔔                                     4 個

 Broccoli   青花菜                                                          2 朵

 Parsley Chopped   香芹碎                                               適量

Method 作法

 1. 烤盤擦上奶油，撒上紅蔥頭碎，放入板魚菲力 及洋菇片

 2. 撒上鹽、胡椒粉、白酒及魚高湯， 蓋上已擦過奶油的烤盤紙放入400℉烤箱中，

 3. 烤約7分鐘至熟。 將板魚菲力取出，再將其餘材料用濾網將汁濾 出，魚肉排入盤中

 4. 將濾出材料放入魚上，將 汁放入鍋中，濃縮至10分之1，加入鮮奶油調 味。 

 5. 將汁離火加入蛋汁，少許辣椒粉及奶油，

 6. 再將 汁淋在魚上，放入明爐烤箱中，焗至呈金黃色。 

 7. 取出後附上水蔬菜即可