Pan-fried Sole Fillet
材料：
深海龍
魚柳 150克
白椰菜花 100克
蒜頭 3粒
無鹽牛油 1茶匙
鮮磨黑胡椒碎 適量
低酒精度白酒 2湯匙
橄欖油 2茶匙
海鹽 適量
魚上湯 2湯匙
醃料：
原味蔗糖 1/2茶匙
日式煮酒 3茶匙
薑汁 3茶匙
胡椒粉 適量
海鹽 適量
做法：
1.龍
柳解凍，用醃料醃1小時。
2.白椰菜花洗淨、切去底部，切成適口大小，浸鹽水中1小時，再用清水沖洗，沸水中灼至剛熟，瀝乾水分。
3.蒜頭去衣、洗淨，拍扁。無鹽牛油置室溫中待至軟身。
4.燒熱橄欖油，爆香蒜頭後放入已灼熟的椰菜花略炒，盛起；原鑊加橄欖油1茶匙及牛油煮溶，下醃好的魚柳，大火煎至兩面金黃，再以慢火煎至7成熟，下魚上湯，煮片刻，灒酒，加大火煮至汁液微乾，即可上碟。
5.灑上黑胡椒碎，將炒過的椰菜花伴碟，即可供食。
Ingredients:
150g Sole fillet
100g White cauliflower
3Clove garlic
1tsp Unsalted butter
Pitch of Fresh ground black pepper
2tbsp Low alcoholicity white wine
2tsp Olive oil
Pitch of Salt
2tbsp Fish broth
Marinade:
1/2tsp Raw cane sugar
3tsp Japanese wine
3tsp Ginger juice
Pitch of Pepper
Pitch of Salt
Method:
1.Defrost sole fillet. Marinate for 1hour.
2.Rinse white cauliflower.Remove stem.Cut into pieces in suitable size.Soak in salty water for 1hour.Rinse with water.Cook in boiling wateruntil just done.Drain water.
3.Remove garlic peel,rinse garlic and pound with flat side of knife. Leave unsalted butter in room temperature until softens.
4.Heat olive oil in wok.Stir-fry garlic.Add cauliflower.Stir-frybriefly.Dish up.Put in 1tsp of olive oil.Dissolve butter in wok.Add marinated sole fillet.Pan-fry over high heat until two sides turngolden yellow.Reduce to low heat.Add fish broth when fillet ismedium-well.Cook for awhile.Sprinkle wine.Turn to high heat and cookuntil sauce dries.Dish up.
5.Sprinkle ground black pepper. Garnish with cauliflower. Serve.
心得
龍
魚為溫水性近海底層魚類，再生能力頑強，切掉身體1/3仍可再生，其肉質細嫩，魚肉久煮不老，不腥，有補虛、健脾、益氣之功效。
Solelives in deep sea.It has strong vitality and can survive even with 1/3body cut.It has delicate flesh texture,which makes it taste tendereven overcooked.It does not carry offensive smell.Besides,itstrengthens spleen and refreshes vital energy.
許懿清
註冊中醫師、柏林醫務中心負責人，享受烹飪之樂，又擅長於利用各色治療藥膳，寓養生保健於美食當中。
材料
Ingredients
2.切細白椰菜花。
Cut white cauliflower into pieces.
1.醃製龍
柳。
Marinate Sole fillet.
3.煎龍
柳至兩面金黃。
Pan-fry fillet until two sides turn golden yellow.
