Red mackerel and garlic
By VicentaLakin
This dish comes from The FrenchLaundryCookbook-Thomas Keller's name: "FISHANDCHIPS" RedMulletwithGallicChips in plain details: http://home.meishichina.com/space.php?uid=1904357
Recipe Recommendations
- garlic few slices
- cold milk
- oil appropriate amount
- Italian cilantro
- 䓤 1 tablespoon
- salt appropriate amount
- red bonito 12 tablets
- Salt and white pepper appropriate amount
- salty and fresh
- fried
- several hours
- simple
Steps for Red mackerel and garlic
1
Slice the garlic into thin, as thin as possible. Take out the boiler and boil the garlic with the cold milk, filter the garlic and put it in the ice water. Three times. For the last time, the piece of garlic was drained by paper。
2
HOT OIL OF 300 F (148C) AND THE USE OF DRIED GARLIC IN THE OIL PAN TO MAKE IT GOLDEN. PUT IT ASIDE。
3
BerreMonte, a spoon of water burns and turns the fire, and throws a small piece of butter into the pot and melts the next piece until it is thrown out. BeurreMonte is loaded into a small container。
4
Italian cuisine cuts off leaves and warms the leaves with salt. Take it out and put it in cold water. The cooled leaves were slurryed with a mixer and a little water. Filter the slurry with a thin filter net。
5
Slurry after filtering is preheated. See how thick the slurry is, too thick with water, too thin to boil. Add a spoon of BerreMonte. Smash the fire and put it aside。
6
Take the fish off and stab it. Both sides of the fish are covered with salt and white pepper. Cut。
7
With no sticky hot oil. One minute, 30 seconds for fish skins or gold yellow, and a shovel to hold the fish's meat against its shape and turn it on the other side for 30 seconds. Take out the fish。
8
load: italian fragrance is a little preheated. take out a small spoon in the middle of the plate. 2x fish chips cross over the slurry. put a few clean italian cabbage leaves. finally put on some garlic。