法式經典料理！「香草紙包魚」輕鬆上桌，蔚藍海岸浪漫風情～│陳冠廷 老師│廚娘好食光

That's a paper-wrapped fish Paper-wrapped fish Yes, so today I'm using sea bass This is also available in supermarkets It's very convenient to buy Okay The ingredients we're using today are tomatoes and watermelons This is a fresh orange Wow, you peeled it so beautifully Yes, okay So, to make this dish the most important thing is we need garlic, sour beans and black olives These are also some very traditional Baji ingredients Yes, for this dish we must have these three ingredients in it Garlic, sour beans, and black olives Yes, and these are kind of vegetables Actually, sometimes we can just use the ingredients we like I see Yes, and then the most important thing The soul of this dish is the spices What we're using today is Parmesan and Mideas Parmesan Yes Okay So, the first step We'll start with some salt the same I think this fish has been dried very well Yes, we must dry it It's been dried very well after taking a shower If we dry it and fry it it's easier to get the color and crisp After we sprinkle the basic seasoning we also use our hands to You just need to press it Yes Then we must put this bunch of vanilla in here The main thing is to stuff this vanilla Stuff this vanilla Stuff it into the fish belly Okay, then we'll turn it over and marinate it So, basically, before cooking we slice the middle part to make it easier to eat Yes, because when we fry it later we'll still have white wine and these basic ingredients to make the taste easier to get into the meat Just to combine the spices so we slice it one more time, right? Generally speaking many people like to slice it horizontally But we slice it vertically today it's a bit different No, it's just because it's my personal preference We can also slice it horizontally or vertically But I think this is also quite beautiful Yes It's more rare Okay, we've marinated it Let's turn on the stove first We must heat the pot I think the teacher is very good He has practiced When the oil is hot, we can put the fish down When it comes down we don't move it first Just press it first Yes We are afraid at home We can just use a shovel to press it Yes, no problem Because I Because the teacher has practiced The fish is dry enough There will be no moisture It won't explode Just like we just talked about It's really very dry I noticed that the teacher has seriously wiped it so dry In order to let this fish heat up evenly we still have to shake our pot from time to time so that the oil can keep circling around Okay, let's take a look at the noodles It's colored Okay Which one is very important After the first side is fried and colored Cream The most important is to add cream The most important thing in French cuisine is cream Add spices and herbs At this time is when you add these ingredients Yes When you add the ingredients Yes, you have to fry it until it's colored before you add these ingredients So I wait until it's colored Because there is a lot of moisture in the ingredients If I add the ingredients too early and it's not colored yet the skin won't be colored This is a very important point So we must remember this step Yes After the skin is fried and colored we will add cream, spices and the three original ingredients just now The most important thing is This is white wine First, black and white wine Okay You can smell the fragrance Ah French cuisine is this kind of fragrance Milk fragrance, wine fragrance And the smell of vanilla Yes Spice Okay, now let's turn the noodles over Turn the noodles over And then the same on high heat Now just let it absorb the flavor We can prepare paper Milk is here Just normal baking paper Just looking at it here I can feel the French taste I can see the olive oil Okay Almost Okay Just put it on the paper This is just the essence Don't waste it Next, we can put your favorite vegetables Yes This vegetable will be baked later and will be full of the taste of seafood Wow, it smells so good In French cuisine there are indeed many spices that are the main character Yes Like Mediterranean it does add some fruity aroma Yes Actually they all have something to do with it Yes Next, we can wrap it This bag also needs a little care Yes Actually, our small bag today is a bit big Do you need a helper? Yes Okay How can I help you? Hold it You just help me hold it It should be you help me tie it up Okay Bring it over Tie it up Tie it up like this Okay We use 200 degrees 200 degrees Yes Bake for 6 minutes 6 minutes Okay Teacher Guan Ting It's been 6 minutes The grilled fish is coming out of the oven Okay It's hot Let's take a look at the finished product of today's grilled fish Fresh and delicious You don't know how to eat this Fresh and delicious Yes Okay This is today's paper grilled fish Very beautiful Okay This home-cooked feast is both beautiful and delicious Okay, we're going to serve the dishes Put it directly Directly on paper Yes Fish head to fish head Still need a little decoration on top Our paper grilled fish today is actually very beautiful How to get in and how to get out It doesn't affect its beauty at all These vegetables are full of the juice of the fish It will be very fresh Yes Actually, you can put coriander at home I really think this small radish leaves and coriander are a little bit like just a little bit more detailed Yes Yes, when serving guests this is more beautiful and beautiful Okay, we're done Paper grilled fish is done Wow, did the audience see it? Today, Mr. Guan Ting is very good The two dishes he introduced to us all look noble and generous In fact, it is very easy to make Then we can try it at home Operate Thank you again, Mr. Guan Ting Thank you, Chef I hope to have the opportunity next time to invite you to come OK Bye-bye