產品）：
OCEAN CATCH 新西蘭安康魚去骨去皮魚片（每包4-5片，300克）
準備時間： 10 分鐘/烹飪時間：10 分鐘/份量：4 份
原料：
2 x OCEAN CATCH 新西蘭安康魚去骨去皮魚片（每包 4-5 片，300 克）
1個大蒜頭
4湯匙橄欖油，被分割的
鹽
3湯匙松子
一大撮藏紅花
1 杯番茄醬，如果可能的話用火烤
3 湯匙白葡萄酒或乾雪利酒
1 杯魚湯或雞湯
2湯匙歐芹，裝飾用
方法：
1. 將烤箱預熱至 350°F。將大蒜頭的上四分之一切掉，將其放在箔紙製成的巢中，在暴露的蒜瓣上倒少許橄欖油，將箔紙折疊起來蓋住，然後將大蒜放入烤箱中烘烤。烤45分鐘。
2. 在乾煎鍋中用中高火烤松子。當它們開始變褐色時就完成了。將堅果移到碗中，以免煮過頭。
3. 將安康魚盛出，撒上鹽。
4. 大蒜烤好後，打開箔紙讓它冷卻。將鬆子、藏紅花和少許鹽加入研缽和研杵中。把它們磨碎，然後把蒜瓣擠出來，把它們搗碎，直到變成糊狀。
5. 用中高溫加熱煎鍋。加入剩餘的橄欖油。用紙巾將魚拍幹，然後放入熱鍋中。魚碰到鍋的那一刻，稍微移動一下鍋。讓魚烤焦 4 分鐘。將魚翻過來再煎 3 分鐘。 （請記住，這是針對厚塊的安康魚。如果你的魚很薄，只烤到一側有一個漂亮的外殼。）把做好的魚放在盤子裡，然後放在烤箱裡，烤箱仍然是熱的.
6. 當所有的魚都煮熟後，將番茄泥、葡萄酒或雪利酒和高湯加入鍋中。用木勺刮掉任何褐色的碎屑。猛烈地煮沸直到它減少一半，然後將熱量降至文火。用叉子攪拌大蒜/松子混合物，直到完全混合。
7.將魚移入鍋中，塗上醬汁。上桌時飾以歐芹。
然後裝盤，這個食譜非常適合搭配煮熟的土豆。
如何準備加泰羅尼亞安康魚？
準備時間：
10分鐘
烹調時間：
10分鐘
總耗時：
20分鐘
供食用：
4人份
材料：
- 600g monkfish fillets
- 1 large head of garlic
- 4 tablespoons olive oil, divided
- Salt
- 3 tablespoon pine nuts
- A large pinch of saffron
- 1 cup tomato puree, fire-roasted if possible
- 3 tablespoons white wine or dry sherry
- 1 cup fish or chicken stock
- 2 tablespoons parsley, for garnish
製作說明：
- Preheat the oven to 350°F. Slice the top quarter off the head of garlic & set it in a nest made of foil pour a little olive oil over the exposed garlic cloves, fold up the foil to cover & set the garlic in the oven to roast. Roast 45 minutes.
- Toast the pine nuts in a dry frying pan over medium-high heat. They're done when they start to brown a little. Move the nuts to a bowl so they don't overcook.
- Set the monkfish out and salt it well.
- When the garlic is done, open up the foil to let it cool. Add the pine nuts, the saffron & a good pinch of salt to a mortar & pestle. Grind them well, then squeeze the garlic cloves out & mash all this together until it becomes a paste.
- Heat the frying pan over medium-high heat. Add the remaining olive oil. Pat the fish dry with paper towels, then set it in the hot pan. The moment the fish hits the pan, move the pan around a little. Let the fish sear hard for 4 minutes. Turn the fish over & sear another 3 minutes. (Keep in mind this is for thick chunks of monkfish. If your fish is thin, sear only until you get a nice crust on one side.) Put the finished fish on a plate & set it in the oven, which will still be warm.
- When all the fish is done, add the tomato puree, wine or sherry & the stock to the pan. Use a wooden spoon to scrape up any browned bits. Boil this furiously until it reduces by half, then drop the heat to a simmer. Stir in the garlic/pine nut mixture with a fork until it is totally combined.
- Move the fish to the pan and coat with the sauce. Serve garnished with parsley.
- Then serve to your plates, this recipe is excellent with cooked potatoes.
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.