白汁青芥辣蠔 Oysters in white sauce with wasabi

開party的好介紹。這食譜可作頭盆拌法包食, 也可當主菜拌飯拌意大利麵。當然做批, 做白汁蠔酥皮也吸引哬!

新鮮蠔或急凍蠔也可。若配法包, 蠔宜選細少一㸃。也要知道蠔會出水, 白汁一開始要煮杰身一㸃(加多少許麵粉), 最後汁的厚薄便剛好了。食譜配法包食,加入wasabi提升味道。若拌pasta, wasabi可省減。

材料:

1. 急凍日本蠔 約15隻, 洗淨印乾

2. Wipping cream 200ml

3. 白蘑菇(選細粒少少) 1-2盒

4. Wasabi 1-2湯匙

5. 即磨黑椒, 鹽

6. 牛油一件 約1cm 厚

7. 麵粉 3湯匙

8. Cayenne pepper 少許

做法:

1. 細火熱pan, 放入牛油, 加入麵粉, 炒勻至沒有粒粒

2. 倒入忌廉, 放入蘑菇略煮

3. 加鹽及wasabi, 試味後再逐少加入

4. 調好味後加入蠔略煮

5. 灑上cayenne pepper(少許辣), 黑椒碎, 熄火, 放上碟, 白汁稍為稀一㸃因蠔出水, 趁熱食。

Ingredients:

1. Live or frozen oysters around 15 pcs (rinse and dry)

2. Wipping cream 200ml

3. White button mushroom 1 to 2 packs

4. Wasabi 1 to 2 spoonful

5. Some ground black pepper and salt

6. A knob of butter around 1cm thick

7. 3 spoonful flour

8. A pinch of Cayenne pepper

Method:

1. Low heat, stir fry the butter and flour until smooth without lumps.

2. Keep low heat, pour wipp cream,  then mushroom, cook for a few mins.

3. Season with some salt and 1 tablespoon of wasabi first. Add somemore gradually after taste.

4. Bring in oysters, cook for a while.

5. Sprinkle with a bit cayenne pepper and black pepper. Serve hot.