香煎鮭魚佐柳橙奶油醬 Salmon with Orange Cream Sauce

吃膩了鮭魚總是配檸檬汁嗎?



小小換點材料就能顯現出西式作法~

酸的水果非常適合拿來搭配這類有豐富油質的鮭魚

尤其現在澳洲冬天是柳丁橘子的盛產季

讓不常吃水果的大人小孩也能攝取到豐富的纖維質與維他命C喔~

香煎鮭魚佐柳橙奶油醬 Salmon with Orange Cream Sauce

材料 Ingredients:  

• 鮭魚一片 (1 Salmon)
• 白高湯100 ml (100 ml white stock)
• 柳丁一顆，榨汁和取些許皮屑(1 orange juice and zest)
• 奧勒岡葉子一片(1 leaf Oregano chopped)
• 鮮奶油50 m l ( 50ml cream)
• 糖 5克 (5 g sugar)
• 奶油20 g (20 g butter)
• 鹽和胡椒少許 (Pinch Salt and Pepper)

作法 Method:

• 鍋子煮高湯，讓湯汁收乾到一半，增強風味Reduce the stock by half to intensify the flavour
• 加入柳丁汁和柳丁屑，待快滾時轉小火，慢熬5-10鐘至液體收乾到一半 Add orange juice and zest to stock, bring to boil then simmer and reduce by half
• 鮭魚抹上些許鹽和胡椒調味，下加些許油的平底鍋煎(若非使用不沾鍋的話，鍋子要待夠熱才不會沾鍋 )Season Salmon steak and place in a hot frying pan, cook to medium 
• 鮭魚煎至喜好的熟度後，取出，保持溫度 Remove steak from pan, keep warm and rest 
• 將鍋子裡的湯汁倒入平底鍋( 旁邊的渣渣是精華喔，要刮進湯汁裡) Deglaze frying pan with stock and orange reduction
• 加入鮮奶油和糖 ，待快滾時轉小火微微燉一下Add cream, sugar and bring to the boil then simmer to infuse flavor and reduce to thicken. 
• 關火，邊加入奶油邊快速攪拌 (非常重要，如此一來，奶油才會包住液體，而不是只有融化，這樣醬汁才會濃稠)Turn off the heat then quickly whisk in a few pieces of chopped butter at a time, until all the butter is incorporates. 
• 將醬汁淋上鮭魚，擺飾，上菜 (Nappe在這是專門指濃稠的液體或醬汁)To serve nappe  over steak and garnish