Turbot 150g Riesling 200ml Onion 10g Carrot 5g

Onion 10g Thyme 1g Cinnamon Leaf 1g Parsley 5g

Dill 2g

Heavy Cream 50ml Egg Yolks 50g Ground Nutmeg 0.3g

Preparation:

1. Remove the head of the fish, gut it and cut it into 4cm square fillets.

2. Peel the carrots, scallions and cut them into round slices, peel and slice the onions, tie the spices into a bunch, put these vegetables into a pot, add the fish bones, fish head, seasoning, spices, wine and an equal amount of

water, as well as cardamom powder, salt and pepper, bring it to a boil, and continue to boil for 20 minutes.

3. Strain the soup in a pan, add the turbot fillets, cook and remove them, put them on a plate and set aside.

4: Heat the fish stock and collect it in half, beat the egg yolks and cream well, pour in two ladles of fish stock and beat well, then pour it back into the pan, stirring constantly, until the soup thickens, then pour it over the fillets and serve immediately.

Bone-scented turbot

Raw materials: 1 turbot (about 800g), 100g fresh asparagus, 500g salad oil.

Seasoning: 10 grams of concentrated chicken juice, 10 grams of salt, monosodium glutamate, 2 eggs, 10 grams of cornstarch, 10 grams of ginger, garlic, scallions, fresh red pepper, 20 grams of chicken broth.

Practice: 1, will kill the turbot and wash the meat, cut into the "word shape", add 5 grams of salt, 5 grams of monosodium glutamate (MSG), 10 grams of egg white, cornstarch and mix well. Asparagus blanch into the salt 5 grams, 5 grams of monosodium glutamate into the bottom flavor out.

2, fish into the 60% hot frying pan over low heat for 1 minute about to 7 minutes cooked.

3, fish bones smeared with egg wash, with the tool of fried Nestle's aristocrat, into 80% of the hot frying pan in the stereotypes, the pan immediately removed from the heat, 1 minute after the pan on the high fire frying 1 minute (that is, hard frying for one minute) or so to crispy.

4, the pot to stay in the bottom of the oil, forty percent heat under the ginger, garlic, scallion, fresh red pepper, medium hot, under the asparagus, chicken broth, fish, chicken sauce seasoning, thickening the dish will be loaded with fish bones fried into the receptacle can be.

Features: novel shape, smooth and crisp meat, crispy fish bones.

The key to making: when frying fish bones, the fire is not enough, the fried fish bone container is easy to collapse, affecting the appearance of the dish; if the time is too much, the fish bone is easy to become scorched, can not be imported. While frying, use a frying spoon to try to press down the center of the fish bone, with a curvature, to make a container shape. The fried fish bones are crispy and delicious, and guests can eat them together with the dish.

Ringing Turbot

The whole turbot is removed from the meat and left on the bone, the fish is broiled in ketchup and set aside, then the head and tail with the bone are deep fried, topped with hot potpourri, and the fish slices in the ketchup are drizzled over on the spot as you eat to make this delicious ringing turbot.

Ingredients: one Turbot (800k), one lemon, minced ginger, minced garlic, minced red chili, minced green onion, minced cilantro, wine, salt

Methods: 1, lemon halved in half, then thinly sliced, fish processed, fish cut diagonal slits, with wine, lemon juice, salt, evenly coated with the fish, marinated for 20 minutes

2, lemon slices sandwiched into the cuts of the fish, the lemon slices, the lemon juice and salt. Ginger, garlic, red pepper and green onion spread on the fish, open the pot into the fish, high heat steaming for 10 minutes, sprinkle cilantro before starting