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「Gordon Ramsay的脆皮鮭魚料理」- Gordon Ramsay’s Crispy Salmon Recipe


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Crispy Salmon with Crushed New Potatoes. These are boiled, new potatoes, and we peel the skin off. And that can be done the day before. And all we're gonna do is just sort of crush them. We just get them into the pan in the olive oil. Take the chilled out potatoes. Because of the heat, the bowl of potatoes then becomes a little bit furious. So just bring up the temperature a little. Let me get a hold of a fork. Okay, now you can hear oil is nice and just slightly hot.
脆皮鮭魚和嫩馬鈴薯泥。這些是水煮的嫩馬鈴薯,然後我們把皮剝掉。那可以在前一天完成。而我們要做的就有點像是壓碎它們。我們只要把它們放入鍋子的橄欖油裡面。拿已經退冰的馬鈴薯。因為那熱度,那碗馬鈴薯接著變得有點吱吱作響。所以只要把溫度提高一點點。讓我拿一把叉子。好的,現在你可以聽到油已經好了且只有一點點熱度。

Take them off the stove. And then we use fork, the back of your fork to bring potatoes in and crush them. But don't overwork it, because you just want them to absorb that olive oil. Okay, no more than that. Now, we still have got heat in there. What we're gonna do is that we put in some spring onions. We're gonna use the tops and the bottoms. And it's actually like eating a really nice warm potato salad. Then season it lightly, salt and pepper, and then only get the white crab meat in there. I'm gonna lightly mix that up now, and mix that spring onion in, with the potatoes and the crab.
把它們移開火爐。然後我們用叉子,你叉子的背面去把馬鈴薯撥進來並壓碎它們。但是不要壓過頭,因為你只是想要它們吸收橄欖油。好的,不要再壓了。現在,那兒還有點餘溫。我們要做的就是放一些青蔥進去。我們要用前端和尾端。而它實際上就像是在吃一份很棒的馬鈴薯溫沙拉。然後稍微調味一下,鹽和胡椒粉,然後只要把白蟹肉放進去。我現在要稍微地攪拌混合它,然後把青蔥拌進去,跟馬鈴薯和蟹肉一起。

And now just to give it a little bit more depth, and get everything work together, I'm gonna put a bit of vinaigrette in there. And now, vinaigrettes that we use in all the restaurants: I just made it out of olive oil, water, lemon juice, salt and pepper. We put water in there because it just lightens, sort of enriches the olive oil. And it becomes less cloying on the top of the palate so it becomes a lot easier. And we're just gonna finish appetizers with the fresh vinaigrette.
而現在只要給它加上一點深度,然後把所有東西融合在一起,我要放一點油醋醬進去。現在我們所有餐廳都會用到的油醋醬:我只用橄欖油、水、檸檬汁、鹽巴和胡椒粉將它做出來。我們放水進去因為它稀釋橄欖油,有點兒使它更有風味。而且它在你的味蕾上變得比較不膩口,因此它會變得更容易入口。然後我們就用新鮮的油醋醬來完成開胃菜。

Now that seems a bit weird because this is a plastic bottle, so that you expect them in the hairdresser. But it's not. Every restaurant in the country is now using these plastic bottles. Just glaze the top of the potatoes. Then just to finish it, we get some fresh coriander, and that just sort of brings everything back to life. Again, just chop it closely. Don't bruise it, and get it in there. Now, that, just on its own, is delicious. But just to take it a little bit further, we'll get some really nice crispy salmon.
現在那看起來有點怪,因為那是個塑膠瓶,所以你以為會在美髮廳裡看到它們。但它不是。現在這國家的每個餐廳都在用這些塑膠瓶。只要澆淋在馬鈴薯上面。然後要完成它,我們放一些新鮮的香菜上去,那就會有點兒像讓所有東西活了過來。再說一次,就把它切細碎。不要把它壓傷,把它放進去那邊。現在,那、就它自己本身,那很美味了。但是為了更上一層樓,我們會弄一些真的很棒的脆皮鮭魚。

Now, a lot of people have problems eating skin on fish, and skinning is very difficult. But when you get sea trout, salmon, rainbow trout, you're really gonna get it nice and crispy. So get your fish, roll it up like that, and then just use your knife and let your knife do the work. Just goes down half an inch into the salmon, and keep them quite close together because the closer they are together, the crispier the skin's gonna get. And if you didn't score the skin, what happens is when it goes into the pan, it curls up, so the fish is cooked unevenly. So I'm just going to put the salt in there. And if you wanna go a little bit further, become a little bit more sort of glamorous, get some thyme flowers in there, or some rosemary in there, or some fresh basil in there. And stick that in.
現在,很多人不喜歡吃魚皮,而且去皮是非常困難的。但是當你有海鱒、鮭魚、虹鱒,真的要把它煮得很棒很酥脆。所以拿起你的魚。像那樣捲起來。然後就用你的刀子,讓你的刀子幹活。只要切進魚身半英吋(約1.3公分),然後讓刀口保持緊密,因為靠越近,魚皮就會變得越酥脆。而如果你沒有劃開魚皮,會發生的事情是,當它放到平底鍋裡,它會捲起來,因而魚會煎得不平均。所以我就要放點鹽在那邊。然後如果你要再有點深度,變得有點更像是迷人的,加一些百里香花進去,或是一些迷迭香,或一些新鮮的羅勒進去。然後塞進去。

Now glaze the top with olive oil. Olive oil in the pan, and just as it starts smoking, get the fish in. First, skin side down, just put your fingers on top like that. And that helps keep it nice and flat. Season the top of it. And don't touch it. Everyone gets a little bit nervous about cooking fish, because they think it's sort of difficult. It's not. The most important thing to remember when you're cooking fish is stop touching it, leave it. Leave it in there to cook. Turn it once and once only, and use a fish slice. That's all. Nothing complicated than that.
現在在上頭澆淋橄欖油。放橄欖油在鍋子裡,當它開始冒煙的時候,把魚放進去。首先,魚皮那一面朝下,像這樣就把你手指放在上面壓著。那會幫助它保持良好平坦。調味上面那一面。然後不要碰它。每個人煎魚時都會有點緊張,因為他們認為有點難度。它不難。最重要要記得的事是當你在煎魚的時候,別碰它,把它放在一邊。放在一邊煮。翻面一次而且就那麼一次,並使用一個煎魚鍋鏟。那樣就好。就這麼簡單。

You can always tell when your salmon is cooked, because can't you see the difference in the color is changing already? So, it's traveling up through, and when that gets the two-thirds of the way up there, it's time to turn the salmon. That's not rocket science, is it? Just watch the color of what you're cooking. Keep an eye on it. Time four and half to five minutes and flip it over. Spatula under and turn. Look! Nice crispy salmon. All you do now is just gonna tilt the pan, and let all the olive oil go down the bottom. And that cooks the sort of bottom of the salmon, and this helps it evenly cook.
你總是能夠分辨出你的鮭魚什麼時候煮好,因為難道你看不到顏色已經改變了嗎?所以,它正在往上移動,而當那到了三分之二高的地方時,就是幫鮭魚翻面的時候了。那不會難如登天,是嗎?只要注意你所烹煮的食物顏色。盯著它。計時四分半或是五分鐘然後翻面。鏟子放到底下然後翻面。看!多棒的脆皮鮭魚。現在你所要做的就只是傾斜下鍋子,讓所有的橄欖油流下去到底部。那樣煎鮭魚的底部,然後這幫助它均勻地烹煎。

Back over and just leave it resting on its skin. Take it off the heat. There's enough heat in the pan to keep it warm in there. And that will just stay really nice and crispy. Ok, gonna finish this dish with some really nice tomatoes. And the reason why I like these tomatoes is because there's nothing to do except cut them in half, lightly season them, and put them in the oven on a pilot light, overnight.
用鏟子翻面然後就讓它魚皮在下的放著。離開火源。鍋子裡還有足夠的餘溫保持裡面的溫度。而那就會保持很棒很酥脆。好了,加上一些真正很棒的番茄來完成這道菜。還有為何我喜歡這些番茄是因為除了把它們切成兩半以外,不用做任何處理,只要稍微調味,然後把它們放進烤箱裡的微火上,放一晚。

Ok, to serve it, it's quite sort of rustic. So keep it rustic. Just be very generous. And then just get your tomatoes, and just pick them up and place them around. I love tomatoes. So be quite generous with them. Take the salmon out of the pan, on top of the potatoes. You know, it's solid. You know, it's crispy. And that skin is really delicious. Got my classic vinaigrette in my hairdressers' bottle, and just, look, pour! This lovely vinaigrette! And here we have this very easy, straightforward Christian potatoes with spring onions, fresh crab meat, and really nice strong sweet tomato vinaigrette.
好的,要上菜了,它是頗有點鄉村式的。所以讓它保持鄉村風格。就慷慨一點吧。然後只要拿出番茄,拿起它們並排整齊。我愛番茄,所以大方地放上去。把鮭魚拿出鍋子,放到馬鈴薯上面。你知道,它是厚實的。是的,它是酥脆的。而且那魚皮非常美味。拿起我那裝在美髮師瓶子裡的經典油醋醬,然後就,你看,淋上去!這美妙的油醋醬!然後這邊我們有這非常簡單、直接了當的基督徒式馬鈴薯加上青蔥、新鮮蟹肉和非常棒、甜味濃重的番茄和油醋醬。

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