炙燒金酒海鮮與奶油蒜香醬佐38度黑醋汁

Name: 炙燒金酒海鮮與奶油蒜香醬佐38度黑醋汁 by 金門高粱酒
Ingredients: 白旗魚肉 50g; 鮭魚 50g; [金酒蒜香薯泥] 去皮蒜頭 50g; 草蝦 2隻; [金酒蒜香薯泥] 烤過的蒜頭 30g; [38度黑醋汁] 58度金門高粱酒 50cc; 干貝 2顆; [金酒蒜香薯泥] 牛奶 200cc; [38度黑醋汁] 薑片 1片; [調味料] 橄欖油 30cc; 季節時蔬 適量; [金酒蒜香薯泥] 奶油 10g; [38度黑醋汁] 八角 1/4顆; [調味料] 鹽巴 5g; 酒香香腸片 1根; [金酒蒜香薯泥] 熟馬鈴薯丁 30g; [38度黑醋汁] 砂糖 15g; [調味料] 胡椒 5g; 58度金門高粱酒 適量; [金酒蒜香薯泥] 38度金門高粱酒 10cc; [38度黑醋汁] 巴薩米克醋 50cc; [調味料] 迷迭香 5g