大西洋银鳕鱼伴烩青葱配红酒汁

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巴罗洛厨师长Gianluca Visani来自意大利北部，拥有丰富烹饪经验的他将典雅高贵的意大利美食带到京城，为您演绎正宗意式美味。Gianluca的美食魔法书记录了他的私房菜和烹饪方法，为您带来意样惊喜！ Gianluca Visani, Italian Chef of Barolo, worked everywhere from Europe to Asia, now he brought the taste of traditional Italian home cooking by presenting diners the vibrancy and romance of Italy with a burst of flavors through new creations. A gastronomic experience of discovery and delight!

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10-30分钟 | 配菜(中级)

银鳕鱼Cod fish

、

青葱Leek

、

奶油Cream

、

帕尔玛干酪Parmesan

、

红葡萄酒Red wine

烹饪步骤

步骤1/3
先把青葱切成块，控干青葱水分后文火慢炒。Sautéed the leek once release all the water.
步骤2/3
倒入奶油并加热，待稠化后加入帕尔玛干奶酪，然后将煎好的鳕鱼置于其上。Add cream and reduce it, then add parmesan. Pan sear the cod fish, and add it on the top of mixture.
最后一步
配上提前熬好的红酒汁。Serve with red wine sauce that previously reduced.