南法的賽特風燉墨魚
描述
法式料理一般只能在高價位餐廳才吃得到嗎？其實只要做點變化，高級豪華的法式料理也能走進大家的餐桌喔!卡哇伊又美味的南法的賽特風燉墨魚, 可是鼎鼎有名墨魚燉飯, 其中大蒜蛋黃醬是讓這道菜，增添美味的幕後功臣, 再搭配番茄培根玫瑰花就誕生出新的風味, 也為日常平淡的飲食生活增添些許浪漫情調喔!
份量
3
人份
時間
90
分鐘
食材
裝飾
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少許
看全部食材
步驟
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準備食材
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開始解剖課
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捏住墨魚身內軟骨,將它慢慢拔出
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將肉鰭從墨魚身體拔開
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將薄皮慢慢剝離
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捏住內臟將墨囊拔起
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將墨魚身體切成圓圈, 肉鰭與腳切成2cm長
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洋蔥洗淨,放入拉拉樂
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將洋蔥切成丁
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蒜頭切成碎丁
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鍋中加點油
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加入洋蔥拌炒
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加入蒜頭繼續爆香
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就將墨魚的肉鰭和腳及墨汁放入鍋中拌炒
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加入番茄罐頭
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加入高湯
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加入鹽
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加入黑胡椒
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加入紅酒
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蓋上鍋蓋小火煮30分鐘即完成
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大蒜蛋黃醬將蛋黃加入打蛋盆中
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大蒜蛋黃醬加入鹽
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大蒜蛋黃醬加入水
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大蒜蛋黃醬攪拌均勻即完成
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將鹽灑在墨魚的身體圈圈上
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將胡椒灑在墨魚的身體圈圈上
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用手抓一下
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平底鍋中加入少許油
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加入墨魚的身體圈圈
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加入蛋黃醬翻炒
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熟了就熄火即完成
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番紅花燉飯將米洗好置於篩網上將水瀝乾
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番紅花燉飯繼續燉煮,要不停翻炒喔!
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番紅花燉飯煮倒米變熟為止
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番茄培根玫瑰花準備食材
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番茄培根玫瑰花放入已經預熱到160℃的烤箱中烘烤12分鐘
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番茄培根玫瑰花放到架上準備擺盤
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開始進行組裝
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放入新型模型,將番紅花燉飯放入壓緊後, 中間挖空
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將北魷番茄醬放入
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將墨魚身體圈圈擺到上面
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放入番茄玫瑰花及巴西里即完成
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小撇步
因為沒有白酒,利用紅酒來取代
