lemon caper sauce的八卦，Yahoo名人娛樂都在討論

One of my 2020 highlights — being able to dine with good friends after more than a year, with champagne and amazing wines!

We ordered a special chef tasting menu, plus the Josper-grilled whole Highland white sweet corn with seaweed butter and Parmesan cheese (my must-have).

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OYSTER, CAVIAR & CHURROS
Freshly shucked Iwagaki rock oyster, Tanjung Malim caviar, calamansi jelly, chive oil, seaweed churros, salmon and edible organic flower

CAVIAR
Tanjung Malim caviar, crab meat, concentrated lobster jus, French waffle with pepper sour cream

FOIE GRAS, DUCK & BEETROOT
Pot-au-feu foie gras, oven-baked roasted beetroot, duck confit, duck bone-broth, black truffle

SCALLOP & APPLE
Fresh Hokkaido scallop carpaccio, granny smith apple puree, bronze fennel, sea grapes, dill flower

TURBOT & KOHLRABI
Nose-to-tail grilled turbot fish – crispy skin, fin, head and bone balsamic jus; organic Highlands kohlrabi, caper sauce

LAMB & ARTICHOKE
Josper-grilled Australian loin, grilled artichoke, caponata, lamb jus

CITRUS
Baba au rhum sauteed with Buddha’s hand lemon syrup, citrus cream, mandarin sorbet, chocolate petits fours

趁著繁忙既工作中有點喘息空間，即與友人來到空間開揚又舒適既Grissini享受一個悠然自在既午餐，好好舒解一下繃緊既情緒，絕對需要一個好好放鬆既下午。

3 Courses Set Lunch實在抵食，當中極度喜歡頭盤中的Slow Cooked veal loin in tuna sauce and caper，基本每逢一見有時都會必點，這兒做得很好，牛仔肉依然嫩滑且帶微微肉香，配合鮮味既吞拿魚醬，咸到恰到好處，沒有蓋過肉香，令人越吃越滋味；當然在清新而酸溜溜既蕃茄沙律內加入甜美的士多啤梨是神來一筆，更添深度。

而主菜既Spaghetti in puttanesca sauce更是美味動人，以蕃茄、黑橄欖、酸豆及鯷魚煮成的醬汁咸鮮兼備，並以鮮甜既葡萄蝦點綴，每一口都是欲罷不能既美味。還有Braised codfish, tripe, mussels and lemon，口味清新，集合了嫩滑、爽口及鮮甜於一身，是美妙的組合。

最後，大家更嚐到了美味的warm brioche bread with sabayon，圓滿地為是日午聚劃上句號。

Bar Storia del Caffè — Soi Ari 4 North, Ari
📝 : คาเฟ่ใหม่ย่านอารีย์มาแล้วจ้า เปิดไปเมื่อต้นเดือนนี้เอง ใครผ่านไปผ่านมาคงปักหมุดลงแมพกันละใช่ไหม นับเป็นสาขาที่ 3 ของ Bar storia del caffè คงคุ้นเคยกันดี สาขาแรกอยู่ทองหล่อ สาขาที่สองอยู่สุขุมวิท 57 ที่อยู่ภายในตัวโรงแรม และสาขานี้ไม่ธรรมดามาพร้อมกับสปาดีไซน์เรียบเท่และสะอาดตา @calmspathailand เปิดบริการตั้งแต่ 10:00-23:00 เลย กลับมาที่ตัวคาเฟ่โดยทั่วไปแล้วก็จะมีกาแฟ เครื่องดื่มหลากหลายเมนู แต่จุดเด่นคือมีอาหารแบบ all-day breakfast และอาหารจานหลักอย่างพาสต้า สเต็ก คือสามารถอยู่ได้ตั้งแต่เช้าจรดเย็นยาวไปจนถึงค่ำ พอเมื่อยหน่อยก็ไปเข้าสปานวดตัวแล้วค่อยกลับบ้านนอนเลยจ้า ––––––––––––––––––––––––––––––––––––––
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📍 : 13 Soi Ari 4 North, Phahon Yothin 7 (Soi Ari), Phahon Yothin Rd., Samsen Nai, Phayathai, Bangkok (BTS Ari)
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【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato

材料 Ingredients

一人份量 One serving

香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt

檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt

風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt


風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.


青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.


檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.


香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.


Notes from Eddie:

1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.

關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.


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