"It won't be very complicated, otherwise he won't be able to escape from the framework of Italian paella."
Manderai watched Feier's production process, and his eyes gradually became clearer.
"Seafood Thousand Layer Tart? But what is he going to use to make the middle layer of Thousand Layer Tart?"
“I didn’t see him using any flour!”
The doubts that belonged to Mandalay were also the doubts of the other special chefs present. To solve this problem, it depends on how innovative Feier is.
In fact, it is not difficult to say that it is difficult. If Fell knew about Manderley's doubts, he would definitely laugh, because this is what he is proud of.
The sauce of Italian cuisine, paired with one of the most beloved ingredients in Western America, can just make that ingredient take the same form as mille-feuille, but obviously these special chefs have not thought of this.
...
In order to match his recipe, the most important thing is that the seafood ingredients in Fair's hands should not be too hot, so at a glance, most of them are either eaten raw or have been cooled after preliminary processing.
To combine the flavors of these ingredients, the key is not only the freshness of the seafood and the combination, but also the sauce.
The Boston lobster is killed, and in addition to the two large claws, even the meat on the shrimp body is combined with the shells peeled off from the Arctic sweet shrimp, stir-fried together, sauteed with white wine, diced onions and Italian style
spices, and then lots of chopped tomatoes.
Without adding any water, just use the water of white wine and tomatoes and slowly simmer it. This is the final sauce that Phil will use.
The sauce that was simmered over low heat glowed bright red, and the rich aroma wafted up, seeming to have firmly attracted the attention of the judges.
Even looking at the close-up of the half-finished sauce through the screen is enough for the audience behind the TV to drool again.
In particular, the taste of this sauce seems to be an improvement on the Italian tomato sauce they are familiar with. Just because they are familiar, they can imagine more flavors, making the audience more uncomfortable.
While cursing the TV station for being poisonous, I couldn't bear to change the channel. I could only pick up some unknown snacks on hand and stuff them into my mouth one after another. It was better than eating nothing. I imagined it would be easier to accept on an empty stomach.
a little.
...
'The taste of seafood is not enough, we also need the feeling of freshness...'
Now that Fair has made it, he will make all the flavors to the extreme. The two large claws of Boston lobster are specially left. In fact, it can be said that this is the real essence of this ingredient. After all, although it is called lobster, in fact, it is
The seed shrimp belongs to the crayfish family, not the lobster family.
As for the lobsters, the claws are especially delicious, and they have a bit more sweetness and texture than the meat on the body.
Put the large tongs into the pot with sliced lemon and corn and cook them. The shrimp claws, which originally had a fishy smell, soon became fresh and delicious.
He used the back of a knife to crack the shell of the pliers, revealing the complete shrimp claw meat inside. Feier didn't have time to appreciate his complete peeling skills, but directly cut the claw meat into small pieces and put them into a glass bowl.
Add yellow mustard, minced garlic, melted butter, and a little sea salt and black pepper and stir together. This is the shrimp claw meat in butter mustard sauce.
By this time, his ingredient processing has basically come to an end, which is different from the seafood mille-feuille tower that many people imagined.
What's more, although it is also piled on top of each other, it is made of shredded squid and sweet shrimp.
At the bottom are layers of scallops. They don’t even need to be seasoned. The original taste of these scallops from Daodong is already sweet enough, and there is no fishy smell at all.
Then it is covered with arranged and chilled shredded squid, and then it is a dish that Feier specially uses to increase the taste and aroma.
I saw him put a layer of cheese slices on a hot pan, and then kept it on medium heat, not only to melt the cheese slices, but also to continuously release the water.
At this time, the judges and chefs remembered that as long as the cheese is heated and the water evaporates, it will become a crispy and tough cheese pancake like a crispy rice cake.
Some of them also often use this kind of cheese crumbs, but for a while no one combined this with Fair, who is good at Italian seafood dishes.
It was at this time that they finally determined that Fair had stepped out of his comfort zone and began to develop more seafood dishes. This dish would also become a new milestone in Fair's culinary career.
I saw Phil put the prepared shrimp claws into the pot, then wrapped the shrimp claws with cheese that had been completely dried, like a piece of pancake spread in the pan, and then placed the shredded squid on it.
Place it on top, then put a layer of Arctic sweet shrimp on top, and finally garnish with some sturgeon caviar.
The tomato seafood sauce that has been simmered for a period of time is put directly into a blender together with the shrimp shells to make the sauce, then filtered and simmered again.
Finally, a red arc was drawn on the edge of the seafood tower with layers of seafood ingredients stacked up, and a few drops of olive oil and sea salt were poured on it.
Such a seafood cheese tart with tomato red sauce is completely completed.
No one thought that Feier's dish would be completed so much faster than Zhao Youqian. It seemed that Zhao Youqian was still doing pre-processing, while his cooking was completely completed.
And the most important thing is that this dish can be tasted fresh or eaten cold. It is garnished with some sesame leaves and vegetable salad on the side, which enhances the color and image of the entire dish.
Judging from the appearance alone, this dish completed by Fair is extremely stunning.
The completed dish has a faint golden light. When you taste it, combined with the tomato seafood red sauce, the amazing food vision will be even more incredible.
At this time, Feier could finally relax and watch his opponent's cooking, and when he saw it, he showed a look of surprise.
'He...he's not making one dish, but...four dishes??'
...
Next to the fish head soup that was being cooked, Zhao Youqian raised another oil pan, but obviously this was not the first dish he wanted to make. He held a simple small frying pan in his hand and scooped out the oil from the pan.
Heat a little oil, and then take out the fattest part of the belly of the dragonfly from the refrigerator.
The whole piece of dragonfly belly meat does not need to be marinated. It is cut into thick slices diagonally and stir-fried directly with green onions and ginger. The most surprising thing is that Zhao Youqian also added
Seasoned with a yellow-brown spice.
The color of the thickened water starch at the end is completely unlike the curry fish fillet of Yaozhou cuisine!