關於 lemon butter sauce for white asparagus ，我們在網路上蒐集到這些相關的討論、資訊與評價

今次跟大廚Rene煮法式藍龍蝦，我試食完都覺得好好味，諗番起都流口水🤤🤤 好簡單嫁乍快啲一齊學啦 #citysuperhk #citysuper #SharetheJoyofChristmas

【聖誕輕鬆煮: 法式牛油汁藍龍蝦 🇫🇷】
法國菜烹飪導師 Rene 親自帶教授藝人黃芷晴 (Adrian) 挑選新鮮龍蝦及龍蝦料理。喜歡吃龍蝦的您，必定要收藏以下食譜，於家中炮製法式牛油汁藍龍蝦。
.
#材料：
🔹 法國活藍龍蝦1隻 (約500-600克)
🔹 蘆筍尖 (預先煮熟作伴碟用)
🔹 食用花 (伴碟用)
.
#醬汁：
🔹 紅蔥頭4粒
🔹 白酒1杯
🔹 麵粉20克
🔹 無鹽牛油50克
🔹 檸檬 (汁) 半個
🔹 糖1茶匙
🔹 鹽及黑椒
.
#步驟﹕
1. 在沸水中加入少量鹽，放入龍蝦煮10分鐘
2. 把龍蝦夾出並放入冰內降溫
3. Beurre Blanc 牛油汁
- 慢火煮沸白酒，加入紅蔥頭、麵粉、檸檬汁及糖
- 逐少加入無鹽牛油，攪勻至完全融合，直至醬汁變濃稠
- 用鹽和黑椒調味
4. 去除龍蝦殼
5. 在龍蝦頭上塗上牛油
6. 煎熟龍蝦肉，再配上 Beurre Blanc 牛油汁
7. 用蘆筍尖及食用花伴碟即可上菜
.
********************************************
🦐 想了解更多有關藍龍蝦？立即瀏覽:
http://bit.ly/2UYBlO7
.
【city'super 聖誕節 2018】⬇
2018年11月5日(一)至2019年1月1日(二)
@ 時代廣場、海港城、國際金融中心商場、新城市廣場及 Lab Concept 店
.
【Carefree Christmas Recipe: Poached French Brittany Blue Lobster 🇫🇷】
Chef Rene is going to teach artist Adrian how to choose a lobster and prepare lobster dishes at home for a Christmas party: check out the video for tips on how to prepare Poached French Brittany Blue Lobster.
.
#Ingredients:
🔹 French Live Blue Lobster 1pc (around 500-600g)
🔹 Baby asparagus (pre-cooked for garnish)
🔹 Edible flowers (for garnish)
.
For #sauce:
🔹 Shallots 4pcs
🔹 White wine 1 glass
🔹 Flour 20g
🔹 Unsalted butter 50g
🔹 Lemon (juice) 1/2 pc
🔹 Sugar 1tsp
🔹 Salt & pepper
.
#Steps:
1. Boil a big pot of water, and poach the lobster with salt for 10 mins.
2. Cool the lobster with ice.
3. Beurre Blanc Sauce
- Boil white wine over a low heat, add shallots, flour, lemon juice and sugar.
- Whisk unsalted butter into the reduction until the mixture becomes a rich sauce
- Use salt and pepper to season the sauce.
4. Remove lobster shell.
5. Butter the lobster head.
6. Pan-fry the lobster and serve with the sauce.
7. Garnish with baby asparagus and edible flower.
.
********************************************
🦐 Want to learn more about blue lobster? Click here:
http://bit.ly/2UYBlO7
.
【city'super Christmas 2018】⬇
5 (Mon) Nov 2018 – 1 (Tue) Jan 2019
@ Times Square, Harbour City, ifc mall, New Town Plaza & Lab Concept stores
.
#citysuperhk #citysuper #Christmas #ShareTheJoy
➡ Follow www.instagram.com/citysuperhk ⬅

訂閱SUBSCRIBE ► https://www.youtube.com/user/AmylaceousKitchen
上一條片LAST VIDEO ► 免焗番茄芝士蛋餅 Tomato Cheese Frittata with Toast
https://youtu.be/IAHJhbhM2Z4
－－－－－－－－－－－－－－－－－－－－－－－
＊我的生活日常：https://www.youtube.com/channel/UCF0KC6uXTZvAdb3ylkyxRwQ
＊Instagram: https://www.instagram.com/amylaceous/
＊Facebook: https://www.facebook.com/HappyAmyKitchen
－－－－－－－－－－－－－－－－－－－－－－－
詳細食譜 Recipe Here►
班尼迪克蛋 Egg Benedict

》1-2人份
蛋 2隻
露筍 6 條
英式鬆餅 1個
無鹽牛油 5 克
煙三文魚 2片
白醋 1/2 湯匙
鹽
黑椒碎
乾番茜

荷蘭醬：
蛋黃 2 個
無鹽牛油 50 克
檸檬汁 1 茶匙
鹽
黑椒碎
紅甜椒粉 （可省略）

》For 1-2 servings
Egg 2 pcs
Asparagus 6
English Muffin 1pc
Unsalted Butter 5 g
Smoke Salmon 2 pcs
White Vinegar 1/2 tbsp
Salt
Black Pepper
Dried Parsley

Hollandaise Sauce：
Egg Yolk 2 pcs
Unsalted Butter 50 g
Lemon juice 1 tsp
Salt
Black Pepper
Paprika （Optional）

Thanks for watching~ ^^

#Egg Benedict #班尼迪克蛋 #HollandaiseSauce #荷蘭醬
#一日一早餐 #早餐食譜 #簡易早餐 #食譜 #Breakfast #Recipe #HappyAmy

訂閱SUBSCRIBE ► https://www.youtube.com/user/AmylaceousKitchen
上一條片LAST VIDEO ► 免焗番茄芝士蛋餅 Tomato Cheese Frittata with Toast
https://youtu.be/IAHJhbhM2Z4
－－－－－－－－－－－－－－－－－－－－－－－
＊我的生活日常：https://www.youtube.com/channel/UCF0KC6uXTZvAdb3ylkyxRwQ
＊Instagram: https://www.instagram.com/amylaceous/
＊Facebook: https://www.facebook.com/HappyAmyKitchen
－－－－－－－－－－－－－－－－－－－－－－－
詳細食譜 Recipe Here►
班尼迪克蛋 Egg Benedict

》1-2人份
蛋 2隻
露筍 6 條
英式鬆餅 1個
無鹽牛油 5 克
煙三文魚 2片
白醋 1/2 湯匙
鹽
黑椒碎
乾番茜

荷蘭醬：
蛋黃 2 個
無鹽牛油 50 克
檸檬汁 1 茶匙
鹽
黑椒碎
紅甜椒粉 （可省略）

》For 1-2 servings
Egg 2 pcs
Asparagus 6
English Muffin 1pc
Unsalted Butter 5 g
Smoke Salmon 2 pcs
White Vinegar 1/2 tbsp
Salt
Black Pepper
Dried Parsley

Hollandaise Sauce：
Egg Yolk 2 pcs
Unsalted Butter 50 g
Lemon juice 1 tsp
Salt
Black Pepper
Paprika （Optional）

Thanks for watching~ ^^

#Egg Benedict #班尼迪克蛋 #HollandaiseSauce #荷蘭醬
#一日一早餐 #早餐食譜 #簡易早餐 #食譜 #Breakfast #Recipe #HappyAmy

ぜひ、作ってみてくださいね！

00:00 トマトジェノバ
00:35 テリヤキ
00:55 レモンディル
01:17 ガーリックバター

サーモンの包み焼き4選

材料：

＜トマトジェノバ＞
さやいんげん 85g
オリーブオイル 適量
塩・コショウ 適量
サーモン 170g
ジェノバソース 大さじ2
ミニトマト 10個

＜テリヤキ＞
にんじん 120g
ブロッコリー 240g
オリーブオイル 適量
塩・コショウ 適量
サーモン 170g
テリヤキソース 30ml

＜レモンディル＞
アスパラガス 200g
オリーブオイル 適量
塩・こしょう 適量
皮なしサーモン 170g
玉ねぎ（輪切り） 3切れ
レモン（輪切り） 2枚
ディル 適量

＜ガーリックバター＞
じゃがいも（薄切り） 小1個
塩コショウ 適量
サーモン 170g
溶かしバター 大さじ3
にんにく（みじん切り）1片
パセリ（みじん切り）大さじ2

作り方
1. オーブンは180℃に予熱しておく。
2. クッキングシートに具材をのせて包み、周囲をしっかり折りたたむ。
3. 180℃のオーブンで20分焼いたら、完成！


-------------------------------------------------------------------------------------------
(English Recipe)

Tomato Pesto Salmon
Serves 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
100 grams green beans
Olive oil to taste
Salt & pepper to taste
200 grams skinless salmon
2 tablespoons pesto
10 cherry tomatoes, halved

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.!
7. Enjoy!

---

Garlic Butter Salmon
Serves 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
1 white potato, thinly sliced
Salt & pepper to taste
200 grams skinless salmon
3 tablespoons butter, melted
1 clove garlic
2 tablespoons fresh parsley, chopped

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. In a bowl, combine the butter, garlic, and parsley.
4. On one half of the parchment, lay down the potatoes. Drizzle on half of the garlic butter mixture. Add salt and pepper as desired.
5. Lay the salmon on the potatoes, and drizzle the remaining garlic butter. Add salt and pepper as desired..
6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
7. Bake for 30 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
8. Enjoy!

---

Teriyaki Salmon
Serves 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
½ cup carrots, thinly sliced
1 cup broccoli florets
Olive oil to taste
Salt & pepper to taste
200 grams skinless salmon
2 tablespoons teriyaki sauce

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the veggies, and pour on teriyaki sauce.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
7. Enjoy!

---

Lemon Dill Salmon
Serves 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
250 grams asparagus
Olive oil to taste
Salt & pepper to taste
200 grams skinless salmon
3 slices white onion
2 slices lemon
1 sprig fresh dill

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the asparagus, and add more oil, salt, and pepper.
5. Place the onion, lemon, and dill on the salmon.
6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
7. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
8. Enjoy!