三文鱼杂蔬浓汤 Salmon vegetable soup

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材料:
三文鱼尾2尾
韭葱1根(切斜片)
马铃薯2颗(切滚刀块)
胡萝卜1根(切滚刀)
鸿禧菇1包
牛油50克
牛奶250毫升
海盐½ 茶匙
橄榄油1汤匙
调味料:
干燥莳萝1茶匙、胡椒粉¼ 茶匙
五香粉¼茶匙、海盐¼ 茶匙
制法:
1. 将三文鱼涂上海盐,然后放进气炸锅(或烤箱)炸至熟后,上碟,备用。(图1)
2. 将马铃薯和胡萝卜放入锅内,水煮至软,备用。(图2)
3. 取一锅,下橄榄油,将韭葱炒至软后,加入牛油和鸿禧菇,继续翻炒。(图3&4)
4. 加入三文鱼、马铃薯及胡萝卜,倒入牛奶和所有调味料,中小火煮至滚后,即可熄火上桌,趁热享用。(图5)

Ingreients ::
2 salmon, 1 chive (cut wedges),
2 potatoes (cut wedges), 1 carrot (cut wedges),
1 Shimeji mushroom, 50g butter, 250ml milk,
½ tsp sea salt, 1 tbsp olive oil
Seasoning :
1 tsp dried dill, ¼ tsp pepper,
¼ five spices powder, ¼ tsp seasalt
Method :
1.Rub salmon with some seasalt, bake into airfryer or oven, set aside. (pic 1)
2.Arrange potatoes and carrot into pot, add water and cook till soft, set aside.(pic 2)
3.Heat some olive oil in wok, sauté chive till soft, add in butter and shimeiji mushroom, continue stir till
well combine. (pic 3-4)
4.Toss in salmon, potatoes and carrot, pour in milk and seasoning, cook with low heat till boiling, off
heat and dish out. (pic 5)