『Gordon Ramsay方子整理』6. 藤叶包香辣鲈鱼配茄子,西红柿

Vitamine C*4:

Spiced bass cooked in vine leaves* with aubergines & tomatoes



4 sea bass fillets, with skin, about 150g each (4块带皮海鲈鱼排,大约每块150g

1/4 tsp freshly ground black pepper (1/4茶匙现磨黑胡椒碎

1/2 tsp ground cumin (1/2茶匙孜然碎

1/2 tsp ground ginger (1/2茶匙姜末

1/4 tsp ground allspice (1/4茶匙多香果碎

1/4 tsp ground cinnamon (1/4茶匙肉桂粉

1/4 tsp freshly grated nutmeg (1/4茶匙新鲜肉豆蔻碎

3 tbsp olive oil (3汤匙橄榄油

75ml pomegranate juice (75ml 石榴汁

1/2 red chilli, deseeded and finely chopped (1/2个红辣椒, 去籽切碎

1 tsp brown sugar (1茶匙红糖

2 tsp chopped coriander leaves (2茶匙香菜叶碎

1 tsp lemon juice (1茶匙柠檬汁

4 vacuum-packed vine leaves (4片真空包装藤叶

sea salt (盐

Aubergines and tomatoes 以下为茄子西红柿使用材料:

2 small (or 1 large) aubergines, trimmed and diced (2小个或一大个茄子,切成小丁

4 tbsp olive oil (4汤匙橄榄油

1/2 tsp ground cumin (1/2茶匙孜然碎

16 vine cherry tomatoes, halved (16个小西红柿,切成两半

handful of coriander leaves, roughly torn (一小把香菜叶,大致撕碎


-Place the bass portions in a shallow dish. For the marinade, mix all the spices together with the oil and rub all over the fish. Cover and leave to marinate in a cool place for a couple of hours.


-For the aubergines and tomatoes, sprinkle the aubergines with salt and place in a colander; leave for about 30 minutes to degorge the bitter juices. Rinse the aubergines under cold water and pat dry with kitchen paper.


-Preheat the oven to 200°C/Gas 6. In a jug, mix together the pomegranate juice, chilli, brown sugar, chopped coriander and lemon juice.


-Lay out the vine leaves in a clean surface and place a bass fillet, skin side down, on top of each one. Season with a little salt and spoon the pomegranate liquid on top.

-铺开藤叶,把腌制好的鱼排鱼皮朝下放于藤叶上。 少量盐调味,浇上上步骤中的石榴混合汁。

-Fold the vine leaves over the fish to make parcels and secure with skewers.


-Cook in the oven for 8-10 minutes or until the fish is just cooked - it should just start to flake when tested with a knife.

-放入烤箱中烤制8-10分钟或至鱼肉刚熟 - 程度应以用刀轻切鱼肉刚开始剥落为准。

-Meanwhile, heat a wok and add the 4 tbsp olive oil. Fry the aubergines for about 5 minutes until golden brown and tender, then add the cumin and cherry tomatoes and cool for another couple of minutes. Scatter over the coriander.


-Serve the fish in the vine leaves, with the aubergines and tomatoes alongside.


*在Vine Leaves上犹豫了很久但是还打算直接根据图片定义为藤叶,有不同意见或者更加恰当说法的同学快来和我纠结QWQ

今天是 @默河风雨岸 的点菜~对没错我回来了!!果然男神一直在召唤我啊。回归更新的第一篇就是很长的肉菜!


顺便推两位ニコニコ上生活·料理区up主:仕掛人 和 リゾット。前者中二患者乍看狂气到不拘小节但实际上是个挺在行甜点的人呢2333 后者温柔系偶尔带卖萌超喜欢。等进食控制结束后慢慢做起来。

来自『Ramsay's Best Menus』渣翻译请谅解。 
自购分享,因为版权问题请勿私自传出Lofter以外。m(_ _)m



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