【BBC纪录片】老妈私房菜 第78期:虾酱比目鱼
每条比目鱼的价格高达35英镑 这真是一道丰盛的大餐 得多留心一点
For us, Susan is poaching it in a mixture of waterand milk.
苏珊用水和牛奶一起烹煮鱼肉
Is there a reason why milk?
为什么用牛奶呢
Yes, because it's a nice white flesh.The milk actually will help you keep the... Keep the colour ofthe flesh.
因为它是漂亮的白色 牛奶能帮助鱼肉保持原来的色泽
While the fish is poaching, Susan will cook the prawn sauce.
在煮鱼的过程中 苏珊要制作虾酱
This is very simply prawn shells in water. OK. That's all.
就是很简单的水煮虾壳
And we give them a jolly good simmer for a good 20 minutes, 30 minutes.
慢慢熬煮20到30分钟
That's to draw all those great flavours out of the shells, isn't it? Absolutely.
虾壳里就能煮出美妙风味 完全正确
I bet you're quite an expensive date, you.
跟你约会一定会很破费
Absolutely. You couldn't take her out for fish and chips!
没错 不能带她出去吃炸鱼薯条
Well, you could, actually. You could. For decent fish and chips.
不 可以 只要好吃就行
Decent fish and chips and a cup of tea in the car.
好吃的炸鱼薯条 在车上喝杯茶
Is there any twist that your mum doesn't do that you do?
有什么调料是你妈妈不会加 但是你会添加的呢
A little bit of champagne.Yeah. Ah yes! Yes.Woof! I think your mum may approve.Yeah. Yeah.Absolutely.
我会加一点香槟 我认为你妈妈会同意的
Right. So what happens now?
现在要干嘛
Well, we'd return this to the heat.
把锅放到炉子上
To thicken the prawn sauce, Leonie is using a cold mixture of butter and flour, called a BeurreManie.
为了让虾酱变得浓稠 勒妮用了一种凉混合料 黄油加面粉 名叫奶油面糊
The best French cooks have been using this exact sauce technique for centuries.
优秀的法国大厨使用这种酱汁已经有好几个世纪了
A good way to tell whether it's kind of the consistency you want.is if it coats the spoon andthat's just lovely.Look, there's a lovely gloss on the spoon there.
而且他们能清楚的知道是否符合想要的粘稠度 粘稠在汤匙上是最好的 汤匙上留下了美妙的光泽
And the final touch is the prawns, that are cooked until pink and served beside the turbot.
最后是明虾 煮至变成粉红色 放在比目鱼旁边
It's time to plate up and have something nice to eat.It is, isn't it?What a Sunday lunch! Yes!
可以开始摆盘了 开始享用周日大餐了
