<異國風情篇之意大利帕馬紅豆魚肉卷> Parma-wrapped plaice fillet with red beans mousse

今天想教大家做一道比較夏天的菜~ 材料都很簡單~ 這個食譜雖然是我昨天有感而發想出來, 但出來的味道都非常不錯, 絕對值得一試~ 醬汁方面我特意配了一個凍的羅勒葉蘋果法式鮮奶油~ 聽上去好像很難, 但其實挺簡單!

I would like to share a sort of summer recipe. Ingredients are simple. Despite this recipe is something I just randomly came up with ( yes like an experiment, a trial!), it turned out good! Additionally,  this dish matches perfectly with a cold creme fraiche sauce with basil and fresh apple, which not only balance out the 'greasiness' of Parma-ham, but as well create a very fresh summer flavour.  

1~2人份量

材料:

白魚柳                          200克

無鹽的罐頭大紅豆      125克  (打成容)

意大利帕馬火腿           5 片(+)

蝦夷蔥                             一小束 (切一半)

羅勒葉                           大概10 片(切碎)

蘋果                              半個 (磨容)

Ingredients:  (For 1~ 2 person)

Plaice fillet or any other white fish fillet    200g

Unsalted canned red kidney beans   125g (Make it into mousse)

Parma ham                  about 5 slices

Chives                 optional amount (cut in half)

Basil leaves        about 10 leaves (finely chopped)

Apple                        half              (finely grated)

調味料:

新鮮檸檬汁 

純橄欖油(Extra Virgin)

幼糖

胡椒粉                 少許

法式鮮奶油       3湯匙

Seasoning

Fresh lemon juice

Extra virgin olive oil

caster sugar

white pepper

Creme fraiche  (3 tbsp)

做法:

Way to do

• 預熱焗爐, 150度
• 準備可以入焗爐的長型玻璃容器
• Pre-heat oven, 150 degree 
• Prepare a rectangle shape bakeware

• 將魚柳切成小片, 用少許胡椒粉醃一下 
• Cut the fillet in small piece, and marinate it with a pinch of white pepper

• 現在如圖一樣, 用大紅豆容, 蝦夷蔥, 白魚柳和羅勒葉  放上帕馬火腿
•  之後塗上少許的橄欖油在表面, 然後小心地卷起來
• Follow the picture, place the red kidney bean mousse, chives, white fish fillet and basil leaves on the Parma ham
• add little olive oil on top, roll it up carefully

• 包好肉卷後, 均匀地塗上半湯匙的橄欖油和大概半湯匙的檸檬汁在表面
• 放入焗爐, 35分鐘, 即成
• 拿出來的時候小心熱
• Wrap it and then evenly brush on 1/2 tbsp olive oil and 1/2 tbsp lemon juice on the surface
• Bake in oven for 35 minutes

羅勒葉蘋果法式鮮奶油做法:

• 將3湯匙法式鮮奶油, 加上半茶匙橄欖油, 半茶匙蜜糖, 蘋果容, 5片切碎的羅勒葉, 1/3茶匙幼鹽, 攪拌好放入雪櫃備用

Creme fraiche sauce with Basil leaves and apple

• Mix well 3 tbsp creme fraiche, 1/2 tsp extra virgin olive oil, 1/2 tsp honey, finely grated apple, 5 finely chopped basil leaves, 1/3 tsp salt 
• Put in fridge for later use

配菜:

清淡沙律, 或古斯米都不錯~ 我煎了車厘茄, Portobello mushroom~ 

Side dish:

Light iceberg salad or couscous would be great. I slightly fried some cherry tomato and Portobello mushroom

希望大家喜歡我今天有感而發的分享~

I hope you guys enjoy my share for today