地中海風味鮭魚

在這道料理中，香濃的奶香佐以鮮嫩的鮭魚，令人垂涎三尺，

而最後加入點檸檬皮末來提味，正是地中海料理的特色之一。

一個鍋做異國料理：全世界美食一鍋煮透透（中英對照）

使用這個鍋一鍋到底
平底鍋

材料
去骨鮭魚3片（約600 克）、西洋芹1/2支、牛蕃茄1個、黃甜椒1/4個、洋蔥末1大匙、蝦夷蔥末1大匙、檸檬皮末1大匙、白酒80c.c.、鮮奶油120c.c.、奶油1/2大匙

醃料
白酒50c.c.、粗粒黑胡椒粉、鹽（量為2：1）、茵陳蒿1/3大匙

調味料
粗粒黑胡椒粉適量、鹽適量

做法
1.西洋芹削除外層粗纖維後切小丁；牛蕃茄、黃甜椒都切小丁。
2.鮭魚洗淨後淋上醃料中的白酒，再撒上其他醃料，放置30分鐘。
3.鍋燒熱，將鮭魚皮朝鍋面放入，煎至肉兩面都熟，取出。
4.鍋中倒入奶油，待奶油融化後放入洋蔥末爆香，續入西洋芹炒香，再放入牛蕃茄、黃甜椒、調味料快炒幾下後起鍋。
5.將白酒倒入做法4. 的鍋中，煮至酒精揮發，倒入鮮奶油煮至濃稠狀，加入調味拌勻，再加入炒好的蔬菜料、蝦夷蔥末拌勻，淋在鮭魚上，撒些檸檬皮末即可。

CC 烹調祕訣
1.因為鮭魚皮本身帶油，所以煎鮭魚時不需放油。
2.檸檬皮不要削到皮白色的部分，不然味道會很苦。


Use This Pot
Frying Pan

Ingredients
3 pieces boneless salmon (approximately 600g),1/2 minced celery stalk, 1 beef steak tomato, 1/4 yellow bell pepper, 1T minced onion, 1T minced chives, 1T minced lemon peel, 80c.c. white wine, 120c.c. whipping cream, 1/2T butter
Marinade:
50c.c.white wine, coarsely ground black pepper
and salt (proportion 2:1), 1/3T tarragon

Seasonings
coarsely ground black pepper and salt as needed

Methods
1.Peel off the outer coarse layer of the celery, then dice celery stalk finely. Dice beef steak tomato and yellow bell pepper.
2.Rinse salmon and drizzle white wine from Marinade and sprinkle with remaining ingredients, then marinate for 30 minutes.
3.Heat pan and fry salmon with skin facing down until done on both sides, then remove from pan.
4.Melt butter in pan, stir-fry minced onion until fragrant, add minced celery to mix, then add beef steak tomato, yellow bell pepper and seasonings to taste. Saute rapidly for a minute and remove from heat.
5.Add white wine to the pan from method 4., cook until alcohol evaporates, pour in whipping cream and cook until thickened. Season with salt to taste, then return fried vegetables as well as chives to mix. Drizzle over salmon and sprinkle with minced lemon peel. Ready to serve.

Cooking tips
1.Since salmon skin contains oil, no oil is needed to fry the salmon.
2.When peeling the lemon peel, do not touch the white part, which tastes bitter.