【BBC紀(jì)錄片】老媽私房菜 第78期:蝦醬比目魚
每條比目魚的價格高達35英鎊 這真是一道豐盛的大餐 得多留心一點
For us, Susan is poaching it in a mixture of waterand milk.
蘇珊用水和牛奶一起烹煮魚肉
Is there a reason why milk?
為什么用牛奶呢
Yes, because it's a nice white flesh.The milk actually will help you keep the... Keep the colour ofthe flesh.
因為它是漂亮的白色 牛奶能幫助魚肉保持原來的色澤
While the fish is poaching, Susan will cook the prawn sauce.
在煮魚的過程中 蘇珊要制作蝦醬
This is very simply prawn shells in water. OK. That's all.
就是很簡單的水煮蝦殼
And we give them a jolly good simmer for a good 20 minutes, 30 minutes.
慢慢熬煮20到30分鐘
That's to draw all those great flavours out of the shells, isn't it? Absolutely.
蝦殼里就能煮出美妙風(fēng)味 完全正確
I bet you're quite an expensive date, you.
跟你約會一定會很破費
Absolutely. You couldn't take her out for fish and chips!
沒錯 不能帶她出去吃炸魚薯條
Well, you could, actually. You could. For decent fish and chips.
不 可以 只要好吃就行
Decent fish and chips and a cup of tea in the car.
好吃的炸魚薯條 在車上喝杯茶
Is there any twist that your mum doesn't do that you do?
有什么調(diào)料是你媽媽不會加 但是你會添加的呢
A little bit of champagne.Yeah. Ah yes! Yes.Woof! I think your mum may approve.Yeah. Yeah.Absolutely.
我會加一點香檳 我認(rèn)為你媽媽會同意的
Right. So what happens now?
現(xiàn)在要干嘛
Well, we'd return this to the heat.
把鍋放到爐子上
To thicken the prawn sauce, Leonie is using a cold mixture of butter and flour, called a BeurreManie.
為了讓蝦醬變得濃稠 勒妮用了一種涼混合料 黃油加面粉 名叫奶油面糊
The best French cooks have been using this exact sauce technique for centuries.
優(yōu)秀的法國大廚使用這種醬汁已經(jīng)有好幾個世紀(jì)了
A good way to tell whether it's kind of the consistency you want.is if it coats the spoon andthat's just lovely.Look, there's a lovely gloss on the spoon there.
而且他們能清楚的知道是否符合想要的粘稠度 粘稠在湯匙上是最好的 湯匙上留下了美妙的光澤
And the final touch is the prawns, that are cooked until pink and served beside the turbot.
最后是明蝦 煮至變成粉紅色 放在比目魚旁邊
It's time to plate up and have something nice to eat.It is, isn't it?What a Sunday lunch! Yes!
可以開始擺盤了 開始享用周日大餐了
