法式檸檬忌廉汁白鱈魚

白鱈魚洗淨後用廚房紙巾吸乾所有水份，加入少許鹽！

熱鍋下油，油熱後把魚皮的一邊放入油中，中火煎大約2至3分鐘，直至魚皮金黃色！然後便可以轉其他表面繼續煎，四邊金黃色最完美～

蒜頭拍扁，加入白酒和rosemary中用細火煮至酒精揮發，然後便加入忌廉，繼續用細火不斷攪拌，直至汁變得厚身！然後再加入檸檬汁煮多1分鐘，熄火後便可以加入凍牛油攪拌均勻！再加入海鹽和黑胡椒！

created by photogrid

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created by photogrid

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Ingredients:

cod fillet

rosemary sprigs

ml white wine

ml cream

garlic cloves

Juice of 1/2 lemon

g butter

Sea salt & black pepper

Method:

Pat cod dry, season with salt.

Pan-fry skin-side down in hot oil over medium 2–3 min, then brown other sides.

Crush garlic; simmer with wine and rosemary until alcohol evaporates. Add cream, stir until thickened. Add lemon, cook 1 min, remove from heat and whisk in cold butter. Season and serve.

法式檸檬忌廉汁白鱈魚