Pan-fried Scallops, Yellow Croaker with Two-color Mashed Yam, Okra and Lemongrass Kumquat Sauce
by barbaragaoyun
Favorite
Difficulty
Hard
Time
15m
Serving
2
Yesterday, I was fortunate to chat with a well-known local glutton who came to the hotel for dinner. When I talked about the French way of cooking, I always felt that there was only "uniqueness" to describe it. It really is only you want to get it, and there is nothing he can't do. It seems that several irrelevant ingredients can become exquisite dishes comparable to works of art under their hands.
Seeing the western food competition in the gourmet world, as a professional western food chef, how can he not show his hand? Ordinary, they can be followed everywhere on the Internet. The great food gods have already made them to the extreme. They can only be imitated, and it is difficult to surpass them. I made up my mind to make a creative dish of my own.
I saw that the scallops in the pool were not bad, and the yellow croaker was also very fresh. These are already very delicious ingredients. Just a little frying is enough to show its flavor. This is also the most common method of processing seafood in French cuisine.
I saw yam in the vegetable basket, the most traditional Chinese ingredient, because it is very suitable for making mud after being cooked, and the mud-like root vegetables are the most suitable for the most garnish, but think about it carefully, the white yam The mud was placed on a white western plate with no color at all. Suddenly, I suddenly thought of the very bright purple sweet potato. The white yam just harmonized the dark color of the purple sweet potato. Add some light cream to make it. The faint lavender purple that I dream of. Sweet potatoes were found in the purple sweet potatoes. Yellow and purple are a perfect match. The two kinds of potatoes have two "harmonious but different" flavors.
The taste of the mashed potato is too soft and waxy, with some crisper okra, and enhances the layering of the color for the overall warm color of the dish.
As for the sauce, it is really a blessing in disguise. I saw someone using kumquat sauce with foie gras on Weibo before, and I couldn’t help but want to use this very Chinese style fruit to make some sauce, and I really don’t want to use the very rich milk sauce to suppress the original food. taste. The kumquat has more than sweet and sour taste, but the sauce is inevitably lacking in fragrance and the taste tends to be monotonous. Add some lemongrass with a refreshing fragrance, and use honey as a sweetener to add orange juice. I think it's not bad.
But in fact, the sauce became the biggest highlight, but it was because of a mistake in my operation. After I added the honey, I didn’t stir enough and the orange juice didn’t add enough. In the end it boiled very dry, almost caramel color, but when I tasted the taste, there was a bitterness in the sweet and sour, and the aftertaste also had a hint of lemongrass aroma. A taste of memories. "
Seeing the western food competition in the gourmet world, as a professional western food chef, how can he not show his hand? Ordinary, they can be followed everywhere on the Internet. The great food gods have already made them to the extreme. They can only be imitated, and it is difficult to surpass them. I made up my mind to make a creative dish of my own.
I saw that the scallops in the pool were not bad, and the yellow croaker was also very fresh. These are already very delicious ingredients. Just a little frying is enough to show its flavor. This is also the most common method of processing seafood in French cuisine.
I saw yam in the vegetable basket, the most traditional Chinese ingredient, because it is very suitable for making mud after being cooked, and the mud-like root vegetables are the most suitable for the most garnish, but think about it carefully, the white yam The mud was placed on a white western plate with no color at all. Suddenly, I suddenly thought of the very bright purple sweet potato. The white yam just harmonized the dark color of the purple sweet potato. Add some light cream to make it. The faint lavender purple that I dream of. Sweet potatoes were found in the purple sweet potatoes. Yellow and purple are a perfect match. The two kinds of potatoes have two "harmonious but different" flavors.
The taste of the mashed potato is too soft and waxy, with some crisper okra, and enhances the layering of the color for the overall warm color of the dish.
As for the sauce, it is really a blessing in disguise. I saw someone using kumquat sauce with foie gras on Weibo before, and I couldn’t help but want to use this very Chinese style fruit to make some sauce, and I really don’t want to use the very rich milk sauce to suppress the original food. taste. The kumquat has more than sweet and sour taste, but the sauce is inevitably lacking in fragrance and the taste tends to be monotonous. Add some lemongrass with a refreshing fragrance, and use honey as a sweetener to add orange juice. I think it's not bad.
But in fact, the sauce became the biggest highlight, but it was because of a mistake in my operation. After I added the honey, I didn’t stir enough and the orange juice didn’t add enough. In the end it boiled very dry, almost caramel color, but when I tasted the taste, there was a bitterness in the sweet and sour, and the aftertaste also had a hint of lemongrass aroma. A taste of memories. "
