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快乐新年，年年有余——记上海扬子江万丽大酒店王晖师傅蒸多宝鱼柳云南火腿卷
(2008-01-05 23:03:33)
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快乐新年，年年有余
——记上海扬子江万丽大酒店王晖师傅蒸多宝鱼柳云南火腿卷配普洱茶酸醋汁
Renaissance Yangtze Shanghai
Hotel
Humphrey Wang Presents a Fish
Delight to Greet the New Year
Steamed Turbot Fillet with
Pu’erh Tea Vinaigrette
Chinese Version:
Gigi English Version: Lulu
Photos: Lookl
地点：古北家乐福
地点：上海扬子江万丽大酒店
蒸多宝鱼柳-云南火腿卷配普洱茶酸醋汁的原料：
蒸多宝鱼柳-云南火腿卷配普洱茶酸醋汁的制作过程：
The past 2007 witnessed a
fruitful collaboration between You Are The Chef and Grand Hotels
which enables viewers to enjoy the culinary innovations of a
cluster of hotels through Dragon TV Channel. Moreover, the
star-studded Award Night on December 7 offers an experience to
remember. A new chapter begins with the arrival of 2008, a year
promising greater happiness and even more surprises. For instance,
you can watch You Are The Chef on the new International Channel of
Shanghai everyday between 18:30 and 18:45, instead of once a week
in 2007. Such frequency is to meet the requirement of the general
viewers for a platform where more hotels have the opportunity to
show their talent and creativity in the kitchen. What’s more, with
a week’s programs focusing on one particular ingredient, viewers
can learn the varying versions of this ingredient from reputable
hotel chefs and get multiple enjoyments.
2008’s first episode features
Humphrey Wang, chef with the Renaissance Yangtze Shanghai Hotel,
and the delicious steamed turbot fillet with Pu’erh tea
vinaigrette. Fish is an auspicious sign especially during the Lunar
New Year; it forms a pun in “nian nian you yu”, meaning “may you
always get more than you wish for” in Chinese. Now let’s follow
Humphrey to the hypermarket.
Venue: Carrefour,
Gubei
An open and enthusiastic guy,
Humphrey thinks one cannot be too careful with ingredients, as they
provide foundations for a tasty dish. He thus shares some tips in
how to select quality materials. Turbot is a flavorful foodstuff.
It has a tender texture, and steaming helps to retain the original
appearance and flavor of the fish. It is unlikely to change once
the fish is done. Good enoki mushrooms are those with long and
tender stems and milky white caps which are closely connected to
the stems. According to Humphrey, fish is tender and easy to
digest. With low fat and an effect to nourish the brain and soften
blood veins, fish is good for both the young and old. Humphrey
innovates by introducing Pu’erh tea and vinaigrette into the
recipe, and the result is a tasty and healthy fish delight. It’s
time to check out the ingredients and cooking
procedures.
Venue: Renaissance Yangtze
Shanghai Hotel
Our loyal readers cannot be
unfamiliar with the Renaissance Yangtze Hotel. Strategically
located in Shanghai’s Hongqiao area and easily accessible, the
hotel enjoys popularity among guests for its hospitality and
attentive service. This episode is shot at the Champagne &
Cigar Bar. Against an elegant bead curtain, Humphrey, standing side
by side with our host Heidi who is dressed in red to harmonize with
the festive season, calmly shows us his consummate skills. The two
work well together.
Ingredients:
Turbot fillet 200 gram, Lemon 1
pc, yunan ham, sliced 3 pc, enoki mushrooms 1 punnet, rice wine
vinegar 1 tbsp, Pu'erh Tea (made using 2 teaspoon
Pu'erh Tea leaves ) 2 tablespoon, Wolfberry 6 pcs, Sugar 1/2
teaspoon, fish roe 2 teaspoon, olive oil 2 tablespoon, Soy sauce 1
teaspoons, Spring onion, julienne 2 tablespoon, Coriander ,julienne
2 tablespoon, arugula 1 tablespoon, Ginger, julienne 1 slice,
bamboo skewers 3 pcs.
Cooking
Procegures:
Roll each fillet leaving a hole
in the centre and fix with the bamboo skewer. Trim stems off enoki
mushrooms.To make the vinaigrette, boil water and add pu'erh tea to
2 cup water, steep for 5 minutes, remove tea leaves, and reserve
tea.Place tea, wolfberry, ginger and sugar in a small saucepan and
bring to a boil,reduce to about 2 tablespoons. Combine tea mixture,
vinegar, soy sauce, salt and pepper and olive oil together.Steam
turbot fillet for a 9 minutes, taking care to keep them
translucent.Transfer fish fillet to serving plate, top with fish
roe and spoon on vinaigrette. And Put enoki mushrooms, coriander,
arugula and spring onion on the side.
We would like to thank every
one of you for your support to You Are The Chef and Grand Hotels
over the past year. To return your favor, we can only work even
harder in 2008, producing programs more to your taste. We’re on
Shanghai International Channel, everyday on 18:30 sharp. Meet you
there!
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