WESTERN MAIN 4 - Baked Blue Eye Cod w/Seafood Basil Cream Sauce 海鲜芝士 白汁焗藍眼班

Ingredients:- (serve 2)
2 Blue Eye Cod Fillet 500g
10 Asparagus (scald)
2 Mushroom (sliced)
4 Prawns (shelled, sliced & scald)
2 Scallops (sliced & scald)
10 leaves basil
A pinch of chopped parsley
1 tbsp butter
1 tbsp plain flour
1 cup Chicken broth
1 tbsp chopped garlic
2 tbsp fresh cream
2 tbsp grated cheese

材料：- （二人份）
藍眼班扒肉 2 塊 約 500 克
露筍 10 條 （出水、備用）
磨菇 2 只 （切片）
中蝦 4 只（去壳、切片、出水）
帶子 2 只 (切片、出水）
Basil 葉 10 塊
蕃荽碎 少許
牛油 1 湯匙
麵粉 1 湯匙
鸡湯 1 杯
蒜蓉 1 湯匙
鮮忌廉 2 湯匙
碎芝士 2 湯匙

Method:-
1) Fish fillet wash & dry, seasoning with salt & pepper. Then powder
both sides with corn flour.
2) Sauté garlic with butter, add in mushroom stir fry for 1 min.
add flour mix well, add in chicken broth stir well, add basil cook until
sauce thicken, add 2 tbsp fresh cream & 2 tbsp grated cheese,
stir until sauce all smooth. Then stir in the prawns & scallops. Fire off.
3) Heat oil and pan fry the fish until both side become brown & cooked.
4) Move the fish on a baking tray, pour the cream sauce on top of the fish,
put into the preheated 200*C oven grill until the top sauce golden.
5) Arrange the scald Asparagus on plate, and put the fish on top, sauce
around, sprinkle the chopped parsley. Dish up.

做法：-
1) 魚塊洗淨抹干，下鹽及古月粉稠味；兩面撲上粟粉備用。
2）熱牛油爆香蒜蓉，加入磨菇炒 1 分鈡。加麵粉撈匀，下鷄湯開滑，
放入basil葉煮至汁收濃，加入2 湯匙鲜忌廉，2 湯匙碎芝士，搅煮至滑
加入蝦和帶子粒，熄火。
3）熱油將魚扒煎至兩面金黃和全熟。
4）將魚放在焗盆上，淋上忌廉汁，放入已預熱200*度之焗爐內，焗至
表面金黄便可。
5）將露筍排放碟上，魚放在上，均勻淋上汁料，灑上蕃荽碎上桌。