法式海參開胃小菜：Verrine d’Holothurie (Sea Cucumber Verrine)

農曆新年食團年飯、開年飯梗係要食得豐富啲啦！紅燒海參、涼拌海參我哋就食得多啦，今次搞搞新意思，我哋法藉同事拎咗啲海參翻法國烹煮，並係做冬嘅時候同家人分享。佢將海參呢種營養價值極高既食材融入法式料理中，創作呢款名為 Verrine d’Holothurie (Sea Cucumber Verrine) 的開胃小菜。做法非常簡單，只需5個步驟就完成架啦！ 

Lunar New Year is right around the corner. What are you planning to cook and serve with your family? Sea Cucumber is one of the common food that we would eat, especially at this time of year with the festivities. With its high nutritional value, it is considered as a ‘luxury’ food in Chinese cuisine. This time, our French colleague brought some Sea Cucumbers back to her family, cooked them to create this fusion Sea Cucumber starter called 'Verrine d’Holothurie'. This French style recipe can be served in only 5 steps! See if this can inspire you.

Verrine d’Holothurie (Sea Cucumber Verrine)

材料：

沖子參 － 5條
碧根果 － 100g，切碎

醬汁 （按比例1：2：3）

做法：

1. 將海參浸發3-4天，期間需每天換水一次或以上
2. 已發好的海參開肚，除去內臟和沙粒後洗淨，切件
3. 放在一煲滾水中煮稔，瀝水備用
4. 燒熱鍋，加入海參和適量麻油炒香，撈起並平均放入玻璃杯中
5. 將已切碎的碧根果和預備好的醬汁加進杯裏 即成。

小知識：

Verrine在法文中是小罐子的意思，將食物分層放進沒有杯腳的玻璃杯中，做出精緻又可以「相機食先」的料理。

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Portion: 10 Glasses

Ingredients:

Sauces (Ratio 1:2:3)

Method:

1. Curling sea cucumber for 3-4 days long preparation until they are tender, change water everyday.
2. Clean and rinse sea cucumber. Cut them into small pieces.
3.  Lower sea cucumber into boiling water and cook until soft, remove and drain well.
4. Brown them in a pan (with sesame oil for better taste).
5. Pour pan contents into the verrine, put in the sea cucumber first and then "garnish" with the sauce.

以上資訊 🌐 由Labway立威生物科技有限公司 ®️提供 

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