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奶油黄油酱龙虾尾配芦笋、土豆和西葫芦

奶油黄油酱龙虾尾配芦笋、土豆和西葫芦
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营养成分表

每份 330 克

% 每日参考值基于 2000 千卡饮食

卡路里 456 kcal
23% DV
总脂肪 24.1g
37% DV
单不饱和脂肪6.9g
多不饱和脂肪1.2g
饱和脂肪14.2g
反式脂肪0.8g
总碳水化合物 28.4g
9% DV
膳食纤维4.8g
淀粉20.8g
糖2.8g
蛋白质 29.8g
60% DV
动物蛋白28.6g
植物蛋白1.2g

关于

这是一道浓郁的海鲜主菜，以龙虾尾为主，搭配芦笋、水煮土豆和少量西葫芦，表面淋上黄油奶油酱。每份蛋白质含量较高，碳水适中，脂肪主要来自酱汁。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素8.4mcg28%
胆碱112.0mg20%
叶酸86.0mcg22%
烟酸3.9mg24%
泛酸1.2mg24%
维生素B20.3mg20%
维生素B10.2mg18%
维生素A214.0mcg24%
维生素B123.4mcg142%
维生素B60.6mg34%
维生素C24.8mg28%
维生素D1.1mcg6%
维生素E1.9mg13%
维生素K47.6mcg40%

矿物质

营养素含量DV%半衰期
钙112.0mg11%
铜620.0mcg69%
铁2.9mg16%
镁63.0mg15%
磷356.0mg51%
钾1120.0mg24%
硒74.0mcg135%
钠612.0mg27%
锌4.6mg42%

龙虾尾配芦笋、土豆、西葫芦与黄油奶油酱

前言


这是一道讲求精准摆盘的菜品，建立在甜美、克制与纯净丰润之上。龙虾应被认真对待，蔬菜要保持鲜明，酱汁则以黄油和奶油来支撑，而非靠厚重取胜。每个元素都应风味分明，但整盘菜又必须呈现为一道平静、完整的作品。

食谱要点


菜品类别：海鲜主菜
菜系或来源：当代欧洲风格
课程类型：主菜
份量：1 份
每份重量：330 g
准备时间：15 分钟
烹饪时间：18 分钟
总时间：33 分钟
难度：中等

设备


小号炖锅
中号煎炒锅
小锅
用于静置的托盘或盘子
细刨丝器或 Microplane
锋利的刀
夹子
鱼铲
厨房纸

食材



龙虾


龙虾尾，120 g

蔬菜


土豆，去皮，70 g
芦笋，修整过，50 g
西葫芦，40 g

酱汁


黄油，30 g
稠奶油，15 g
大蒜，细细磨碎，3 g
柠檬汁，2 g

做法


  • 1. 小锅中加入盐水，加热至微沸。放入土豆，煮 8 至 10 分钟，直到中心刚刚变软且仍能保持形状。充分沥干，保温备用。


  • 2. 将同一锅水重新加热至微沸。放入芦笋，煮 2 至 3 分钟，至颜色鲜绿、口感微嫩。最后 1 分钟加入西葫芦。将两种蔬菜一同沥干，备用。


  • 3. 将龙虾尾连壳带肉纵向剖开。拍干水分。中火加热煎炒锅，先将龙虾尾壳面朝下放入，煎 2 分钟。翻面后继续煎 2 至 3 分钟，并用锅中汁液轻轻淋浇，直到虾肉变为不透明、刚刚紧实且仍然多汁。转移到温热的盘子上，静置 2 分钟。


  • 4. 小号炖锅中用小火融化黄油。加入大蒜，煮 30 秒，不要让其上色。加入稠奶油，小火轻煨 2 分钟，并搅拌，直到酱汁顺滑并略微浓稠。最后加入柠檬汁。酱汁应当有光泽、颜色浅淡，并能挂在勺背上。


  • 5. 将土豆、芦笋和西葫芦短暂回到锅中或酱汁中，只需让它们均匀裹上一层光泽即可，约 30 秒。不要过度翻动；它们的质地应保持分明且干净。


    • 摆盘与上桌


    将土豆作为盘中的底部基础摆放，然后把芦笋和西葫芦整齐地排在一侧。将龙虾尾醒目地放在中央或略微偏离中心的位置，露出虾肉。将黄油奶油酱舀在盘中，并轻轻淋一些在龙虾上，同时保持蔬菜可见，整体摆盘应有构图感，而不是被酱汁淹没。

    专业提示


    龙虾只需加热至肉质变得不透明；再多一点热度都会让肉收紧。酱汁必须保持柔和、干净，绝不能收浓到显得厚重。蔬菜在烹调时要分开处理，最后再统一组合，这样它们的颜色与结构才能保持精准。
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