赏心·悦目·美味——上海展讯豪生酒店陈业峰厨师献艺生煎桂鱼配芒果色拉_GrandHotels

都说秋天的是丰收的季节，谷物的成熟标志着一年的努力没有白费。上海，秋高气爽，对于喜欢享受生活的上海人而言，除了可以享受蟹黄肥膏带来的淳口之美外，桂鱼也是一个不错的选择。本期《大酒店》随着Heidi还有上海展讯豪生酒店的陈业峰厨师来到超市的卖场，为烹制一道可口的桂鱼佳肴——生煎桂鱼配芒果色拉，而进行精心的准备。

地点：家乐福金桥店

对于和鱼类有关的菜肴而言，材料的选择十分重要，要保证新鲜，一个良好的开头是成功的关键。陈业峰厨师为人可谓是热情、豪爽，但在食材的选择上去毫不马虎，相反倒是十分的细心，以此来保证材料的上乘品质。在整个挑选材料的过程中，他始终精挑细选，认真比较。在选择菜肴的配料，如橄榄油、泰式甜辣酱、白葡萄酒等，都将好品质放在第一位。在初秋的时候，我们除了心怀对饕餮美食的期待，更感受到了陈厨师对于料理的热情和坚持。

地点：上海展讯豪生酒店

上海展讯豪生酒店位于张江高科技园区内，环境安静，远离城市的喧嚣，交通便捷，驱车前往的话很快就能到达。酒店高挑设计的大厅，配上偌大的水晶吊灯，给人以一种心旷神怡的感觉。穿过充满现代气息的大堂，来到位于酒店底楼的红廊，餐厅的布置典雅，以暖色系为主，座椅大多是米色的沙发，使客人在享受美酒佳肴的同时更能使身心得到最大程度的放松。形状独特的花瓶中有一些类似于竹子的细长植物在空间中伸展着，让人感到欣欣向荣。在料理过程中，无论是切鱼片还是将桂鱼放在油锅中生煎，陈厨师的细心贯彻始终。

生煎桂鱼配芒果色拉原料：

桂鱼1条 (800克)、羊肉糜60克、柠檬草50克、红辣椒末20克、洋葱末20克、大蒜末10克、面粉50克、橄榄油150毫升、烹饪油1000毫升、青柠檬1只、鱼露10毫升、糖20克、泰式甜辣酱50克、黄油15克、白葡萄酒15毫升、芒果1/2只、香菜20克、番茄丁20克。

生煎桂鱼配芒果色拉的制作方法：

洗净桂鱼，把鱼肉取下，留下头尾，用120度的温油炸成金黄色。鱼肉切成薄片，在两片鱼肉中放入羊肉末，两面用面粉蘸一下放入锅内，用橄榄油煎成金黄色至熟。热锅炒洋葱、柠檬草、红辣椒末至香味，加入白葡萄酒、鱼露、泰式甜辣酱，做成酱汁。芒果丁、香草、番茄丁加入橄榄油、柠檬汁调味，做成色拉，放在鱼骨上。

在Heidi和陈业峰厨师的共同努力下，一道色香俱全的生煎桂鱼配芒果色拉呈现在了我们眼前。香浓的气温扑鼻而来，刺激着人们的味蕾，而金黄色的生煎过的桂鱼加上鲜嫩的桂鱼肉，辅以几抹绿色的点缀，又给了人们视觉上的享受，令人馋涎欲滴，禁不住想要一尝为快。在家也能体会到星级酒店的美味，您也赶快动手制作吧。

It is agreed by all that autumn is the harvest season. The ripening crops in the fields signify another fruitful year. Shanghai is in the embrace of autumn; the sky is high, the air clear. It is high time for the pleasure-seeking locals to have a good taste of the hairy crabs. However, they can still spare some room in the stomach for the mandarin fish which plays the lead role in the dish presented by Chef Chen Ye-feng of Howard Johnson Hotel Zhangjiang Shanghai in this episode. As usual, Mr. Chen and Heidi set out for the hypermarket to get necessary materials.

Venue: Carrefour, Jinqiao

Without fresh fish we can hardly make a tasty fish delight, so we must be very careful when choosing ingredients. Just as the old saying goes, a good beginning is half done. Mr. Chen is very critical when it goes to cooking, however outgoing and straightforward his dealing with people. Never does he take a casual attitude in selecting the right materials, and careful comparisons are made for a better choice. Quality is always the guideline for picking up side ingredients like olive oil, sweet chili sauce and white wine. His serious attitude and enthusiasm toward cooking enhances our expectation for a hearty meal in this cool early autumn day.

Venue: Howard Johnson Hotel Zhangjiang Shanghai

Situated inside the Zhangjiang High-tech Park, the hotel is easily accessible by car. Like a tranquil oasis amidst urban hustling, it features a majestic lobby with a strong contemporary feel. The oversize crystal chandeliers add to the opulence. The lobby-level restaurant Burgundy’s is tastefully arranged, and its warm color scheme and upholstered chairs, mostly are in beige, makes for an easy, laid-back atmosphere in which diners can better enjoy their food and drinks. Here and there stands a vase of irregular shape, out of which some long-stemmed, bamboo-like plants stretching in this direction or that.

Cooking starts.

Ingredients:

Mandarin Fish 1 pc (800gr), Minced Lamb 60 gr, Lemon Grass 50 gr, Chopped Red Chili 20 gr, Chopped Onions 20 gr, Chopped Garlic 10 gr, Flour 50 gr, Oliver Oil 150 gr, Cooking Oil 1000 gr, Lime Juice 青柠檬1 pc, Fish Sauce 10 gr, Sugar 20 gr, Sweet Chili Sauce 50 gr, Butter 15 gr, White Wine 15 gr, Mango (small) 1/2 pc, Chinese Parsley 20 gr, Tomato Cubes 20 gr.

Cooking Procedures:

Cleanse mandarin fish and use the fillet (save the head and tail). Deep-fry the head and tail at a temperature of 120 degrees or until golden-brown. Slice the fish fillet into thin strips, then stuff the minced lamb in between the fillet strips. Pan-fry the stuffed fillets until golden-brown using olive oil. In a separate pan, sauté the onions, lemon grass and red chili. Add in the white wine, fish sauce and sweet chili sauce (this will be the sauce for the fish fillets). Mix the mango cubes, lemon grass, tomato cubes, olive oil, and lemon juice together to create the mango salsa, used for the fish bone.

Mr. Chen focuses all his attention on the cooking, from slicing to pan-frying, with Heidi around to give a hand when needed. Very soon, deep fried mandarin fish with mango salsa is ready for tasting. What an appealing dish it is! Inhale deep the pleasant flavor seems to awaken the taste buds, and the delicate presentation, yellow fish slices dotted with green lime pieces, is a feast to the eye. We can hardly wait to have a bite. Go ahead and make your own version of this restaurant delicacy at home!

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