
香蒜鵝油煎龍躉魚扒

今次切除皮用全脂奶加白胡椒浸魚 SV 52C x 40mins,再輕輕煎封4邊,剛好9成熟,口感彈牙,肉汁豐富沒有流失。

40分

2人

100+
主要食材
龍膽石斑厚排
塊
鮮奶
適量
白胡椒
適量
鵝油
適量
紅蔥鵝油
適量
醬油
1
龍膽去皮,與鮮奶ㄧ起入Ziploc。

2
52℃ / 40 分鐘
SV 設定52度40分鐘,完成後取出。
舒肥
3
再用鵝油,輕輕煎封4邊,剛好9成熟,口感彈牙,肉汁豐富沒有流失。
今次切除皮用全脂奶加白胡椒浸魚 SV 52C x 40mins,再輕輕煎封4邊,剛好9成熟,口感彈牙,肉汁豐富沒有流失。
40分
2人
100+
主要食材
龍膽石斑厚排
塊
鮮奶
適量
白胡椒
適量
鵝油
適量
紅蔥鵝油
適量
醬油
1
龍膽去皮,與鮮奶ㄧ起入Ziploc。
2
52℃ / 40 分鐘
SV 設定52度40分鐘,完成後取出。
舒肥
3
再用鵝油,輕輕煎封4邊,剛好9成熟,口感彈牙,肉汁豐富沒有流失。
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100+