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剑鱼卷 | 来吃吃 | www.laichichi.com

剑鱼卷

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Summary

份额
Servings
准备时间30 分钟
CourseSecond Course
Cuisine

描述

剑鱼卷这道菜来源于意大利南部的西西里岛。

配料

1 磅剑鱼, 鱼排
50 克面包屑
25 克磨好的干cheese (parmingiano reggiano cheese, 是一种意大利cheese)
25 克松籽
25 克葡萄干 (可选l)
2 条anchovies(意大利的一种小鱼)
1 只大蒜
6 片月桂叶(bay leaves ,可选)
1 把香芹(parsley)
  橄榄油, 盐, 胡椒粉

方法

1. 预热烤箱至400F.
2. 去掉鱼排的皮。 切掉鱼排外围1/3,使剩下的2/3鱼排的形状成规则的长方形, 已利于做成鱼卷。
3. 把1/3的鱼切成很小的小块状, 并混合切碎的大蒜和香芹, 三者搅拌均匀。
4. 把上步骤的原料放入平底煎锅, 和少许橄榄油一起加热5~10分钟, 直至鱼成金黄色。
5. 加热完毕后, 再加入切碎的anchovies小鱼, 面包屑, 干奶酪, 松籽, 葡萄干, 盐和胡椒。 搅拌均匀。
6. 把鱼排切成1/4英寸的厚度, 然后把鱼排敲薄和平整。
7. 把以上准备好的配料放到每片鱼排的中亚, 小心卷成雨卷, 防止填充配料漏出来。 卷好的鱼卷表面沾上少许面包屑。
8. 准备一个要放入烤箱的盘, 放入少许油(主要是为了防止鱼卷粘盘子, 即油放均匀, 一点点即可)。 把鱼卷放在月桂叶上, 并放入盘中, 在烤箱中烤20分钟左右。
9. 如果想要鱼卷的表面再松脆些, 在烘烤的最后2~3分钟, 可把烤箱调至Broiler(从bake到broiler).

备注

如果选用干的香芹, 不用在平底锅中加热。
Anchovy也可用anchovy paste替代。

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