烤鳟鱼与烟熏盐和新鲜的木质香草食谱
通过
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2018年8月09日更新
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我最喜欢吃整条鱼的方法之一就是简单地用盐和橄榄油把它裹起来，然后用整枝迷迭香和百里香把它塞满。然后我要么在烤箱里烤，要么在烤架上烤。我发现用烟熏盐代替一般的海盐能带来一种细腻、芳香的烟熏风味，又不会有烧烤的焦糊和粘稠感。它简单，容易，而且完美。当然，他们都想知道你在里面放了什么!
配方的事实
华体会应用下载
- 4鱼片鳟鱼
- 1束迷迭香
- 1束百里香
- 吸盐
- 4茶匙，再加4茶匙橄榄油
方向
把肉鸡预热到500华氏度。
在每片鳟鱼身上涂上1茶匙橄榄油。加入大量烟熏盐调味。放在衬箔的烤盘上。
用迷迭香和百里香铺在鱼片上。在每片鱼片上再淋上一茶匙，使香草湿润，这样它们就不会在烤箱中烧焦。
烤10到15分钟，或者直到鱼变硬，不透明，呈片状，边缘金黄。
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