香煎比目鱼配牛油白酒汁Pan-Seared Halibut w/ Butter White Wine Sauce

先把马铃薯连皮洗净切片，泡在水里片刻，用厨纸吸干水分，洒上少许盐备用。Rinse and slice the potatoes, soak in water for a while, use kitchen paper to absorb the water, sprinkle a little salt for later use.

热锅加油，放入马铃薯片，煎至两面金黄捞起备用。Heat the pan and pour in some oil to fry the potato chips until golden on both sides and set aside.

比目鱼洗净后用纸巾吸干水份，两边洒上盐及黑胡椒碎。平底锅放油烧热，先把比目鱼皮向下煎至金黄，再翻过去另一边皮煎至金黄。最后把两边肉煎至金黄，取出放在吸油纸上将多余油份吸走。After washing the halibut, use a paper towel to absorb the water, sprinkle salt and black pepper cracked on both sides. Heat the oil in a pan, put the halibut skin down and fry until golden brown, then turn over the other side and continue fry. Lastly fry the meat on both sides until golden brown, remove and place on paper towel to absorb excess oil.

保留平底锅的鱼油，烧热后放入牛油煮溶，再倒入白酒煮至收汁，淋在比目鱼上即可享用。Reserve the fish oil in the pan, heat it up, add the butter, then pour in the white wine and cook until the sauce is absorbed, pour it over the halibut and enjoy.