PDF《Gabriel Choy》

Methods: Seabass Marinade: Roughly chop the seabass marinade ingredients.

Marinate the seabass for

1 hour or longer. Remove all marinade, season with salt and pepper. Steam at 70℃ for

8 minutes, depending on the thickness. Quinoa Salad with Crab Meat: 1) Mix the quinoa with chicken stock and steam it at 100℃ for

15 minutes. Steam the quinoa salad with crab meat at 100℃ for

2 minutes. Add the rest of the ingredients and adjust the seasoning. 70℃ STEAM SEABASS WITH CRAB MEAT QUINOA, SEA URCHIN (serves

3 to 4) Seabass fillet (80-100g)

4 pcs, sea urchin 40g. Green or yellow zucchini 10g, mushrooms 10g, sliced carrot 10g, sliced red or yellow bell pepper 10g, sliced cauliflower 5g, sliced broccoli 10g, thyme 5g, pinch garlic, olive oil 10g, salt and pepper pinch. Seabass Marinade: Basil 2g, garlic 2g, olive oil 5g, lemon peel 2g. Crab meat 30g, quinoa 30g, chicken stock 40g, chives 1g, capers 1g, sundried tomatoes 10g, pinch salt and pepper. By Chef Gabriel Choy INGREDIENTS GARDEN VEGETABLES SEABASS MARINADE QUINOA SALAD WITH CRAB MEAT 70℃ STEAM SEABASS WITH CRAB MEAT QUINOA, SEA URCHIN (serves

3 to 4) Garden Vegetables: Cut the vegetables into even shape (around 1.5cm square) and marinate with thyme, garlic and olive oil for

1 hour. Season the vegetables with salt and pepper. Steam the cauliflower, bell pepper, broccoli and zucchini at 100℃ for 2minutes. Steam the carrot slices and mushrooms for

1 minute. Serving: Put a few spoonfuls of quinoa salad on plate and place the fish on top. Arrange the vegetables and sea urchin around the fish. Cooking Tips: ? Cooking the fish at 70?C in the steam oven does not only keep the meat tender and flavourful, but also helps to preserve nutrients. Continuous cooking of the fish at 70?C can eliminate the vast majority of bacteria, which allows for safe eating. Using sea fish avoids parasites commonly found in freshwater fish. ? If you want a shorter cooking time, you can first steam the quinoa at 100?C for

15 minutes, open the Miele puresteam door before last

5 minutes and add the fish. In the final

2 minutes add in the vegetables. It only takes

20 minutes to cook a meal containing starch, meat and vegetables. Only the Miele puresteam with its consistent circulating vapour and multi-level steaming racks can make this possible. By Chef Gabriel Choy 70度鲈鱼伴蟹肉藜麦配海胆(3至4位份) 材料 鲈鱼柳(80-100克)4片、海胆40克 做法: 鲈鱼: 1) 把鲈鱼腌料切碎,鲈鱼腌1小时或更长的时间.之后抹去所有腌料,用 盐与胡椒调味.用70℃蒸8分钟或更长的时间(视乎厚度). 蟹肉藜麦沙律: 1) 混合藜麦和鸡汤并用100℃蒸15分钟.再加蟹肉用100℃蒸2分钟.加入 剩余的材料后用盐和胡椒调味. 杂菜: 1) 把蔬菜切成所需形状(约1.5厘米平方米),用百里香,蒜头和橄榄油 腌1小时. 2) 用盐和胡椒把蔬菜调味,将椰菜花、甜椒、西兰花和意大利黄瓜、青瓜 用100℃蒸2分钟.甘笋片和本菇蒸1分钟. 杂菜 蟹肉30克、藜麦30克、鸡汤40克、法葱1克、水瓜柳1克、番 茄乾10克、盐和胡椒少许 鲈鱼腌料 意大利黄瓜、青瓜10克、本菇10克、切片甘笋10克、切粒红 或黄椒10克、切粒椰菜花5克、切粒西兰花10克、百里香5克、 蒜头少许、橄榄油10克、盐和胡椒少许 蟹肉藜麦沙律 罗勒2克、蒜头2克、橄榄油5克、柠檬皮2克 名厨蔡家富美馔 组合:将藜麦沙律放於碟上,然后再放上鱼.把蔬菜及海胆伴於鱼的伴边. 烹调小贴士: ? 用70℃烹调海鱼不但能保持肉质细嫩鲜味,更有助保存养份.以持续 70℃烹调能消除绝大部份海洋中细菌,符合安全食用.用海鱼制作能避 免淡水鱼中之常见寄生虫. ? 如果想快速烹调,可以100℃先蒸藜麦15分钟,当最后5分钟时打开机门, 放入炉鱼,最后2分钟放入菜,20分钟即可烹调1餐的淀粉、肉类及蔬菜. 只有100%纯蒸气蒸炉,蒸气均匀,3层蒸盘层架温度一致. 名厨蔡家富美馔 70度鲈鱼伴蟹肉藜麦配海胆(3至4位份)