Fried scallop and yellow croaker with yam mashed potato and okra with lemon grass and kumquat sauce(xiang jian shan bei huang yu pei shuang se shan yao shu ni yu qiu kui zuo ning meng cao jin ju jiang zhi )

Fried scallop and yellow croaker with yam mashed potato and okra with lemon grass and kumquat sauce

Introduction:

"Yesterday, I had the honor to chat with a well-known local gourmet who came to the hotel for dinner. When I talked about the French cooking method, I always felt that there was only" free riding horse "to describe it. Really, only you can think of it. There is nothing he can't do. It seems that several unrelated ingredients can become exquisite dishes comparable to works of art in their hands. Seeing the western food competition in the gourmet world, as a professional Western food caterer, how can he not show his hand? Ordinary, the Internet has already been everywhere to follow, you food God has already done their best, can only be imitated, it is difficult to be surpassed. He decided to make a creative dish of his own. The scallops in the pond are not bad, and the small yellow croaker is also very fresh. These ingredients are already very delicious. Just a little frying is enough to present its flavor. This is also the most common way to deal with seafood in French food. In the basket, I saw yam, the most traditional Chinese food, because it is very suitable for making mud after being cooked, and the mud like root vegetables are just the most suitable for the most side dishes. If you think about it carefully, the white yam mud on the white Western food plate has no color to speak of. Suddenly, I was inspired to think of purple potato, which is very colorful. The white yam just reconciles the deep color of purple potato Color, in addition to some cream, can make my dream of lavender light purple. Sweet potato was found in the basket of purple potato. Yellow and purple are perfect match, two kinds of potato, two kinds of "harmonious but different" flavor. The taste of mashed potato is too soft and glutinous, with some crispy okra, which enhances the color level of the dish. As for sauce, it's really a blessing in disguise. Before I saw someone using kumquat sauce with Foie Gras on Weibo, I couldn't help but want to use this very Chinese style fruit to make some sauce. I really don't want to use the rich milk sauce to suppress the original taste of the food. Kumquat is more sour and sweet, but when it is boiled into sauce, the flavor is unavoidably insufficient, and the taste tends to be monotonous. Add some lemon grass with clear fragrance, honey as sweetener, add orange juice, think it's not bad. But in fact, the sauce became the biggest highlight, but it was because I made a mistake in the operation. Because I didn't stir enough after adding honey, and I didn't add enough orange juice, I finally boiled very dry, almost showing a caramel color. But when I tasted it, it was sour and sweet with a bitter taste, and the aftertaste had a faint aroma of lemongrass, a taste of memory. "

Production steps:

Step 1: Boil yam and purple sweet potato in water.

Step 2: peel the boiled yam, purple potato and sweet potato.

Step 3: crush purple yam and sweet yam with spoon.

Step 4: filter purple yam and sweet yam with sieve.

Step 5: mix the purple yam paste with cream.

Step 6: mix sweet potato yam paste with honey and orange juice.

Step 7: cut the kumquat into small pieces and remove the seeds.

Step 8: take only the tail of lemongrass and break it with a knife.

Step 9: add orange juice, honey, kumquat and lemongrass into the pot and boil over low heat.

Step 10: boil until the sauce is thick and light brown, and the kumquat is soft and rotten.

Step 11: cut off the pedicel of okra and gently rub the surface down with salt.

Step 12: scald Okra in salted boiled water, cool it in ice water, and wipe off the surface with kitchen paper.

Step 13: remove the bone of the small yellow croaker, take the fish fillet and cut it into pieces.

Step 14: season the yellow croaker and scallop with salt and pepper.

Step 15: heat olive oil in the pan.

Step 16: Fry scallops and yellow croaker in the pan until the surface is golden (in order to maintain the integrity of the skin, pat a layer of flour on one side of the skin before frying, put the skin on one side when frying, and fry one side until the meat turns white).

Materials required:

Yellow croaker: 1

Scallops: 2

Yam: 200g

Purple potato: 100g

Sweet potato: 100g

Kumquat: 20g

Lemongrass: 3

Honey: 1 tablespoon

Orange juice: 1 large glass

Cream: 200ml

Okra: 3

Note: 1. Because the starch content of purple potato is higher than that of sweet potato, and the taste is dry, more liquid should be added when blending, and the specific proportion can be increased or decreased according to the actual situation. 2. One side frying yellow croaker is for its delicate meat. You can also choose double side frying according to your preference.

Production difficulty: Advanced

Technology: decocting

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Xiang Jian Shan Bei Huang Yu Pei Shuang Se Shan Yao Shu Ni Yu Qiu Kui Zuo Ning Meng Cao Jin Ju Jiang Zhi