煙倉魚(幽庵燒),牛油煎帶子配魚湯煮男爵薯仔Smoked Pomfret marinated in soy and lemon, seared scallop and potato fondant-倉魚起肉去骨,以萬家醬油,味淋,糖和檸檬汁醃20分鐘.-薯仔切好以鹽水,蔥段和魚湯煮熟.-煎好倉魚,以山桃木煙燻,同時煎封薯仔和帶子.-把醃汁以生粉水收乾即可. Tags: 0 comments 2 likes 1 shares Share this: 為食教煮 Chef's Time About author not provided 版主旅人: 飲食文化評論人、詩人、廚師、口琴手 喜愛分享烹飪和吃的趣味和可能性. 版主亦提供到會服務和上門烹飪課,以無味精為大前題:) 歡迎查詢! 637 followers 641 likes "http://chefstime.blogspot.hk/" View all posts