日式海鲜汤面Japanese white noodles with seafood medallions

材料：
比目鱼肉600克、小龙虾400克、牛油80克、橄榄油80克、盐适量、胡椒粉适量

做法：
1.把小龙虾放入滚水中川烫1分钟，取出。
2.起锅热橄榄油和牛油。
3.放入鱼肉，煎至两边成金黄色。
4.把鱼肉盛出。放入小龙虾快火煎至香。

日本汤面
材料：
拉面500克、盐1茶匙、油1汤匙

做法：
1.煮滚半锅清水，加入盐和油。
2.放入面条川烫，煮约6分钟至带弹性即可。

藏红花杂菜拉
材料：
鱼汤700克、杂菜粒100克（红萝卜、青、黄洋葫芦瓜及白萝卜切粒，川烫）、藏红花3克

做法：
1.把鱼汤煮至滚后加入藏红花。
2.慢火焖10分钟后加入杂菜拉，避免把菜粒煮至太熟。
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。

【烹饪小贴士】
煮拉面时不妨加一点油，可避免拉面在烹煮过程稠黏成一团。

Ingredients:
600g Halibut fillet, 400g yabbies, 80g butter, 80g olive oil, salt and pepper to taste

Method:
1.Blanch yabbies in boiling water for 1 min.
2.Heat up a frying pan on a stove, add oil and little butter.
3.Add in halibut fillet and sear golden brown on both sides.
4.Take out halibut, put aside. Toss quickly the fresh yabbies in the same pan to enhance flavor. Keep warm.

Japanese white noodles
Ingredients:
500g white noodles, 1tsp salt, 1tbsp oil

Method:
1.Boil water in pot, add salt and oil.
2.Boil noodles for app. 6 min, still hard textual tented.

Saffron Consomme Vegetable Pearls
Ingredients:
700g fish consomme, 100g vegetable pearls(carrot, zucchini, white reddish, yellow zucchini, blanch first), 3g saffron

Method:
1.Heat up the fish consomme and add saffron’s inside.
2.Simmer for 10 min, add the vegetable pearls. Don’t boil to remain texture of vegetables.
3.Arrange fish and yabbies around the noodles, pour broth on bottom and garnish with herbs.