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魚羊鮮, 魚羊鍋都應該略有所聞,
今次就用這些概念來制作魚羊卷~~~
In Chinese cuisines, they believe Fish and Lamb together can have Umami taste,
So there is Fish and Lamb Pot,
So this time I will use these concepts to make Fish & Lamb Roll~~~
今次就用這些概念來制作魚羊卷~~~
In Chinese cuisines, they believe Fish and Lamb together can have Umami taste,
So there is Fish and Lamb Pot,
So this time I will use these concepts to make Fish & Lamb Roll~~~
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材料(4人份) - Ingredients( 4 Serves)
羊柳 - 2條 約200g
Lamb Tenderloin - 2pcs (About 200g)
多寶魚 - 1條
Turbot - 1pcs
蝦肉 - 220g
Prawns Meat - 220g
蛋白 - 1隻
Egg White - 1pcs
奶油 - 90g
Cream - 90g
百里香 - 適量
Thyme - TT
迷迭香 - 適量
Rosemary - TT
鹽 - 適量
Salt - TT
黑椒 - 適量
Black Pepper - TT
白胡椒 - 適量
White Pepper - TT
羊柳 - 2條 約200g
Lamb Tenderloin - 2pcs (About 200g)
多寶魚 - 1條
Turbot - 1pcs
蝦肉 - 220g
Prawns Meat - 220g
蛋白 - 1隻
Egg White - 1pcs
奶油 - 90g
Cream - 90g
百里香 - 適量
Thyme - TT
迷迭香 - 適量
Rosemary - TT
鹽 - 適量
Salt - TT
黑椒 - 適量
Black Pepper - TT
白胡椒 - 適量
White Pepper - TT
做法 - Method:
1. 準備多寶魚薄片, 先把多寶魚 起皮 (留起備用), 起肉, 去骨, 然後小心地在中間切至薄身(不要切斷), 灑上 鹽 和 黑椒, 備用;
Prepare the thin fillet of Turbot, Skin off Turbot first (reserve for Later), deboned, and then butterfly the fillet, sprinkle with salt and black pepper, and set aside ;
1. 準備多寶魚薄片, 先把多寶魚 起皮 (留起備用), 起肉, 去骨, 然後小心地在中間切至薄身(不要切斷), 灑上 鹽 和 黑椒, 備用;
Prepare the thin fillet of Turbot, Skin off Turbot first (reserve for Later), deboned, and then butterfly the fillet, sprinkle with salt and black pepper, and set aside ;
2. 羊柳 先煎封表面, 備用;
Searing the Lamb first and set aside;
Searing the Lamb first and set aside;
3. 準備 蝦慕斯林, 蝦肉 先用攪拌器攪成泥狀, 加入 蛋白 攪勻, 加入 奶油 攪至順滑, 然後加入鹽 和 白胡椒 調味, 之後放入擠花袋中, 備用;
Prepare the Prawn Mousseline, put Prawn Meat into handblender, add egg whites and blend it until mix well, add cream and blend until smooth, then seasoning with salt and white pepper, after put it into Piping bag and set aside;
Prepare the Prawn Mousseline, put Prawn Meat into handblender, add egg whites and blend it until mix well, add cream and blend until smooth, then seasoning with salt and white pepper, after put it into Piping bag and set aside;
4. 準備 羊肉卷, 先鋪上保鮮膜在桌上, 灑上 鹽, 黑椒, 百里香 和 迷迭香, 再放上 已煎封的羊柳(分開放, 中間留上空位), 然後擠上 蝦慕斯林, (分別為中間和羊柳後面, 即是 1.羊柳 2.蝦慕斯林 3.羊柳 4.蝦慕斯林), 之後捲成圓形, 放入食物真空袋中備用;
Prepare the Lamb Roll, first put the cling wrap on the table, sprinkle with salt, black pepper, thyme and rosemary, and then put the Seared Lamb Tenderloin (leaving a space in the middle), then pipe Prawn Mousseline, (the middle and behind the Lamb Tenderloin, means 1. Lamb Tenderloin 2. Prawn Mousseline 3. Lamb Tenderloin 4. Prawn Mousseline), then roll it and put into vacuum bag and set aside;
Prepare the Lamb Roll, first put the cling wrap on the table, sprinkle with salt, black pepper, thyme and rosemary, and then put the Seared Lamb Tenderloin (leaving a space in the middle), then pipe Prawn Mousseline, (the middle and behind the Lamb Tenderloin, means 1. Lamb Tenderloin 2. Prawn Mousseline 3. Lamb Tenderloin 4. Prawn Mousseline), then roll it and put into vacuum bag and set aside;
5. 準備慢煮棒, 調至55c, 當水溫至55c時放入 羊肉卷, 慢煮 1小時, 之後取出浸凍水至涼備用;
如無慢煮棒, 可用有蒸氣功能的焗爐, 調至55c,放入1小時, 之後取出浸凍水至涼備用;
如以上都無, 可直接蒸, 約55c - 60c, 放入1小時, 之後取出浸凍水至涼備用;
Prepare Sous Vide stick, adjust to 55c, put the Lamb Roll in when the water reaches 55c for 1 hour, then take out and put in cold water until cool down;
If no Sous Vide stick, use an oven with steam function, adjust it to 55c, put it in for 1 hour, then take out and put in cold water until cool down;
If there is none of the above, you can steam it directly, about 55c-60c, put it in for 1 hour, then take out and put in cold water until cool down;
如無慢煮棒, 可用有蒸氣功能的焗爐, 調至55c,放入1小時, 之後取出浸凍水至涼備用;
如以上都無, 可直接蒸, 約55c - 60c, 放入1小時, 之後取出浸凍水至涼備用;
Prepare Sous Vide stick, adjust to 55c, put the Lamb Roll in when the water reaches 55c for 1 hour, then take out and put in cold water until cool down;
If no Sous Vide stick, use an oven with steam function, adjust it to 55c, put it in for 1 hour, then take out and put in cold water until cool down;
If there is none of the above, you can steam it directly, about 55c-60c, put it in for 1 hour, then take out and put in cold water until cool down;
6. 準備 魚羊卷, 當 羊肉卷 待涼後, 拆去包裝, 印乾表面的水份, 鋪保鮮膜在桌上, 灑上 鹽 和 黑椒, 放上 多寶魚薄片, 擠上 蝦慕斯林後平均地抹開至所有薄片上, 再放上 羊肉卷, 之後捲成圓形, 放入食物真空袋中備用;
Prepare the Fish & Lamb Roll. When Lamb Roll cools down, remove the packaging, absorb the water on it, put the cling wrap on the table, sprinkle with salt and black pepper, put the thin fillet of Turbot on cling wrap, pipe the Prawn Mousseline on fillets, wipe it evenly on all fillets, then put Lamb Roll on it, and then roll it, put in vacuum bag, and set aside;
Prepare the Fish & Lamb Roll. When Lamb Roll cools down, remove the packaging, absorb the water on it, put the cling wrap on the table, sprinkle with salt and black pepper, put the thin fillet of Turbot on cling wrap, pipe the Prawn Mousseline on fillets, wipe it evenly on all fillets, then put Lamb Roll on it, and then roll it, put in vacuum bag, and set aside;
7. 準備慢煮棒, 調至55c, 當水溫至55c時放入 魚羊卷, 慢煮 1小時, 之後取出浸凍水至涼備用;
如無慢煮棒, 可用有蒸氣功能的焗爐, 55c 放入1小時, 之後取出浸凍水至涼備用;
如以上都無, 可直接蒸, 約55c - 60c, 放入1小時, 之後取出浸凍水至涼備用;
Prepare Sous Vide stick, adjust to 55c, put the Fish & Lamb Roll in when the water reaches 55c for 1 hour, then take out and put in cold water until cool down;
If no Sous Vide stick, use an oven with steam function, adjust it to 55c, put it in for 1 hour, then take out and put in cold water until cool down;
If there is none of the above, you can steam it directly, about 55c-60c, put it in for 1 hour, then take out and put in cold water until cool down;
如無慢煮棒, 可用有蒸氣功能的焗爐, 55c 放入1小時, 之後取出浸凍水至涼備用;
如以上都無, 可直接蒸, 約55c - 60c, 放入1小時, 之後取出浸凍水至涼備用;
Prepare Sous Vide stick, adjust to 55c, put the Fish & Lamb Roll in when the water reaches 55c for 1 hour, then take out and put in cold water until cool down;
If no Sous Vide stick, use an oven with steam function, adjust it to 55c, put it in for 1 hour, then take out and put in cold water until cool down;
If there is none of the above, you can steam it directly, about 55c-60c, put it in for 1 hour, then take out and put in cold water until cool down;
8. 準備 蝦慕斯林腸, 鋪保鮮膜在桌上, 擠上剩下的 蝦慕斯林, 之後捲成圓形, 放入食物真空袋中備用;
Prepare the Prawn Mousseline Roll, put the cling wrap on the table, pipe the remaining Prawn Mousseline, then roll it into a round shape, put it in a food vacuum bag for use;
Prepare the Prawn Mousseline Roll, put the cling wrap on the table, pipe the remaining Prawn Mousseline, then roll it into a round shape, put it in a food vacuum bag for use;
9. 準備慢煮棒, 調至65c, 當水溫至65c時放入 蝦慕斯林腸, 慢煮 1小時, 之後取出浸凍水至涼備用;
如無慢煮棒, 可用有蒸氣功能的焗爐, 65c 放入1小時, 之後取出浸凍水至涼備用;
如以上都無, 可直接蒸, 約65c - 70c, 放入1小時, 之後取出浸凍水至涼備用;
Prepare Sous Vide stick, adjust to 65c, put the Prawn Mousseline Roll in when the water reaches 55c for 1 hour, then take out and put in cold water until cool down;
If no Sous Vide stick, use an oven with steam function, adjust it to 65c, put it in for 1 hour, then take out and put in cold water until cool down;
If there is none of the above, you can steam it directly, about 65c-70c, put it in for 1 hour, then take out and put in cold water until cool down;
如無慢煮棒, 可用有蒸氣功能的焗爐, 65c 放入1小時, 之後取出浸凍水至涼備用;
如以上都無, 可直接蒸, 約65c - 70c, 放入1小時, 之後取出浸凍水至涼備用;
Prepare Sous Vide stick, adjust to 65c, put the Prawn Mousseline Roll in when the water reaches 55c for 1 hour, then take out and put in cold water until cool down;
If no Sous Vide stick, use an oven with steam function, adjust it to 65c, put it in for 1 hour, then take out and put in cold water until cool down;
If there is none of the above, you can steam it directly, about 65c-70c, put it in for 1 hour, then take out and put in cold water until cool down;
10. 當 魚羊卷 待涼後, 拆去包裝, 印乾表面的水份, 在桌上鋪上 多寶魚皮, 再放上 魚羊卷, 之後捲成圓形, 然後用棉繩 綁上(不要太用力), 備用;
After Fish & Lamb Roll cools down, remove the packaging, absorb the water on it, spread the Turbot skin on the table, then put the Fish & Lamb Roll on it, then roll it, after that tie it with cotton string (Don't too hard), and set aside;
After Fish & Lamb Roll cools down, remove the packaging, absorb the water on it, spread the Turbot skin on the table, then put the Fish & Lamb Roll on it, then roll it, after that tie it with cotton string (Don't too hard), and set aside;
11. 焗爐預熱至210c, 上下火模式, 然後先用中火煎 魚羊卷 至每面上色(每面約 30秒), 放入焗爐 10分鐘;
Preheat the oven to 210c, both side heat mode, then sear the Fish & Lamb Roll with medium heat for each side are colored (about 30s each side), then put into oven for 10 minutes;
Preheat the oven to 210c, both side heat mode, then sear the Fish & Lamb Roll with medium heat for each side are colored (about 30s each side), then put into oven for 10 minutes;
12. 用剛煎完 魚羊卷 的鑊 去煎 蝦慕斯林腸, 用中火煎至每面上色即可, 切厚片, 備用;
Using the same pan for pan fry Prawn Mousseline Roll with medium heat, until all sides are colored, cut into thick slices and set aside;
Using the same pan for pan fry Prawn Mousseline Roll with medium heat, until all sides are colored, cut into thick slices and set aside;
13. 10分鐘後, 魚羊卷 出爐, 先靜止10分鐘, 之後斜切成4份(去頭去尾), 拌上 蝦慕斯林腸厚片, 即可。
After 10 minutes, take out the Fish & Lamb Roll, rest for 10 minutes, then cut into 4 pcs (without the front and end), and serve with thick slices of Prawn Mousseline.
After 10 minutes, take out the Fish & Lamb Roll, rest for 10 minutes, then cut into 4 pcs (without the front and end), and serve with thick slices of Prawn Mousseline.
完成
Finish
Finish
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