香煎魚柳配法式海鮮汁

紅蘿蔔、乾蔥頭和西芹切細粒，蒜頭拍扁，大蝦用廚房紙抹乾後去殼和頭部，殼和頭部剪一剪，備用熱鍋下牛油，細火爆香紅蘿蔔、乾蔥頭、西芹和蒜頭5分鐘，之後加入蝦殼和頭炒香，加入茄膏攪拌均勻，之後加入白蘭地！酒精揮發後再加入白酒，然後倒入魚高湯和香葉，用細火煮20分鐘！之後把所有材料隔走啲，然後加入忌廉，細火煮10分鐘至汁濃厚，便可以加入鹽和細蔥，即成法式海鮮汁連皮魚柳輕輕清洗，之後用廚房紙吸乾水份！魚皮表面用刀𠝹上長紋，加入海鹽熱鍋下橄欖油，魚皮向下，用中火煎約3分鐘至脆身，然後反面，再煎另一面約1分鐘，拿起後可以放在廚房紙上吸收油分把海鮮汁倒在魚上即成

Ingredients: (serves 2)

pieces of skin-on fish fillet

tbsp of olive oil

French seafood sauce:

frozen shrimp with shells, 2 tbsp of butter, 50g of carrots, 2 shallots, 50g of celery, 1 clove of garlic, 1 tbsp of tomato paste, 1 tbsp of brandy (optional), 50ml of white wine, 200ml of fish stock/chicken stock, 100ml of cream, Some bay leaves (optional), Some sea salt, Some chives