Chinese Food
Atlantic sea bass, sea salt, vanilla, bread skin, toasted whole fish
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The sea bass from the Atlantic Ocean, under the protection of the salt shell, fully retains the flavor. With the sauce and vanilla bread made of fish bones, it's like bringing the whole ocean to the table. This white valentine's day advertisement assists the dinner. One bite is full of romantic flavor.
Cooking ingredients
Cooking Steps
Step1:Put 100g tomato, 1 / 2 garlic and 5g thyme into a pan. Sprinkle 10ml olive oil, 3G sea salt and 3G black pepper. Put them in the oven. Set the temperature up and down to 220 ℃. Bake until the skin is soft. Cook 150g powdered potatoes with water. Put 1 / 2 garlic, 5g thyme and 3G sea salt. After the potatoes are soft, remove the skin and cut the pieces. Put the tomatoes and potatoes aside for use.
Step2:Put 100g garlic, 150g potato, 80g smoked red pepper and 3G saffron in a pot. Cook with water until the ingredients are soft. Put them into the grinder and mix them into the mud. Then add 3 yolks, 5g Dijon mustard sauce, 3G sea salt, 3G black pepper, 3G French sweet red pepper powder, 5ml lemon juice and 10ml olive oil. Stir evenly to make slow stewed seafood juice.
Step3:Cut off the fins and tail of a sea bass. Cut one side and take out the fish bone. Lay the fish flat on a plate. The fish face up and the skin face down. Sprinkle 3G white pepper, 3G fennel powder and 10ml olive oil. Put them in the refrigerator for preservation. Take a pot of olive oil. Add 15ml olive oil. Fry the fish bone. Put 20g fennel, 1 garlic, 30g tomato and 100g crayfish head. After the fish bone changes color, add 2G thyme and 2G incense in several times Leaves. Add 3G saffron and 30ml white wine. Pour 200ml fish soup and stew for 1 hour. Pour out the soup and sift twice. Put it in a pot and stew. Add a few spoonfuls of slow stewed seafood juice and 15ml of olive oil. Stir with a blender to make seafood juice.
Step4:Take a large basin, put in 1500g flour, 650g sea salt and 40g thyme, rub in the skin of 1 lime and 1 lemon, stir evenly, draw a Jing in the middle of flour, add 6 eggs and 750ml water, stir evenly with a mixing rod, mix the dough with your hands, wrap a layer of fresh-keeping film for a whole night, take it out and divide it into two parts, and roll it into a piece larger than fish.
Step5:Spread half of the dough on the oven paper. Lay a layer of dill. Put on the frozen fish. Then lay a layer of dill and a few lemon slices. Close the two halves of the fish. Then lay a layer of dill. Brush 15g egg liquid on the dough around the fish. Seal the fish with the other half of the dough. Sprinkle 50g sea salt on the seal. The whole dough surfac
Cooking tips:1. Anise head is a kind of anise in Umbelliferae. It is often used in Western food. The stem is plump and round. It is the main part of food. It has a crisp taste and sweet taste. It contains carotene and vitamin C. It can be eaten raw or with various kinds of meat. 2. Dill is a feather like plant of parsley family. Its leaves are bright green. It tastes spicy and sweet. It can promote digestion. It is suitable for fish, shrimp and shellfish. It can remove the fishy smell. Dill and fennel are similar in appearance, but they smell sweeter. Dill is more spicy. There are skills in making delicious dishes.
