巴罗洛厨师长Gianluca Visani来自意大利北部,拥有丰富烹饪经验的他将典雅高贵的意大利美食带到京城,为您演绎正宗意式美味。Gianluca的美食魔法书记录了他的私房菜和烹饪方法,为您带来意样惊喜!
Gianluca Visani, Italian Chef of Barolo, worked everywhere from Europe to Asia, now he brought t
食用材料
步骤 1/4
茄子与蒜和迷迭香一同放入烤箱,在150摄氏度下烤2个小时。
Cook in oven at 150°C for 2 hours with garlic and rosemary.
步骤 2/4
将鲈鱼片煎至鱼皮酥脆。
Sear the seabass on the skin till crispy.
步骤 3/4
将鱼裹上酥皮焗烤。
Coat it with crust and bake it under an overhead grill or broiler 4 until it form a golden crust on top.
步骤 4/4
根据个人喜好用其余材料装盘。
Prepare the dishes as your preference with remaining ingredients.
小贴士:
Seabass Fillet in Crust with Eggplant and Tomato Coulisse
来自:北京丽思卡尔顿酒店二层 巴罗洛意大利餐厅