日式海鲜汤面Japanese white noodles with seafood medallions

日本汤面材料做法 : 1. 煮滚半锅清水，加入盐和油。Boil water in pot, add salt and oil.

2. 放入面条汆烫，煮约6分钟至带弹性即可。Boil noodles for app. 6 minute, still hard textual tented.

藏红花杂菜拉做法 : 1. 把鱼汤煮至滚后加入藏红花。Heat up the fish consomme and add saffron's inside.

2. 慢火焖10分钟后加入杂菜拉，避免把菜粒煮至太熟。Simmer for 10 min, add the vegetable pearls. Don't boil to remain texture of vegetables.

3. 把鱼肉和小龙虾迭在卷起的面条上，然后倒入汤汁并以藏花装饰。Arrange fish and yabbies around the noodles, pour broth on bottom and garnish with herbs.

日式海鲜汤面做法 : 1. 把小龙虾放入滚水中汆烫1分钟，取出。Blanch yabbies in boiling water for 1 minute.

2. 起锅热橄榄油和牛油。Heat up a frying pan on a stove, add oil and little butter.

3. 放入鱼肉，煎至两边成金黄色。Add in halibut fillet and sear golden brown on both sides.

4. 把鱼肉盛出。放入小龙虾快火煎至香。Take out halibut, put aside. Toss quickly the fresh yabbies in the same pan to enhance flavor. Keep warm.