TRAVELLIVE MAGAZINE Travellive 10-2016 | Page 110

food&wine

C∏ hÂi ∏p ch∂o t»m
muËi ti™u PhÛ QuËc
C∏ hÂi giµu dinh d≠Ïng
cho s¯c kh·e, ch¯a hµm
l≠Óng vitamin lÌn n™n
Æ≠Óc r†t nhi“u nhµ hµng
l˘a ch‰n cho th˘c ƨn
ch›nh trong mÔa thu.
ß≠Óc bi’n t†u theo phong
c∏ch Fusion, m„n ®n lµ
s˘ tÊng hfla cÒa vfi ng‰t
thanh tı thfit c∏ hÂi Na
Uy ∏p ch∂o, n†m t≠¨i xµo
theo ki”u É, tr‰n vfi h¨n
khi ®n kÃm cµ rËt nghi“n,
hfla quy÷n vÌi chÛt cay cay
cÒa sËt mÔ tπt. MÈt ly vang
træng s∏nh Æ´i sœ d…n dæt
bπn vµo th’ giÌi »m th˘c
Fusion Æ«y quy’n rÚ.
Thµnh ph«n:
- C∏ hÂi phi l™: 150g t»m ≠Ìp muËi
ti™u vıa ®n
- N†m h≠¨ng t≠¨i 30g, n†m ÆÔi gµ
30g, th∏i nh· phi th¨m vÌi t·i n™m
muËi ti™u.
- XËt mÔ tπt gÂm mÔ tπt vµng 10g,
mÔ tπt hπt 5g, hµnh t©y 10g b®m
nh·, b¨ 5g, kem 10ml.

C∏ch ch’ bi’n:
- Cµ rËt th∏i nh· xµo th¨m
vÌi d«u oliu, ninh s†p
n≠Ìc 45 phÛt b· ra nghi“n
nhuy‘n n™m muËi vµ kem
t≠¨i (thµnh cµ rËt nghi“n).
Kh©u t»m ≠Ìp lµ kh©u
quan tr‰ng nh†t, Æ∆c bi÷t
t»m ≠Ìp tr≠Ìc 45 phÛt Æ’n
1 ti’ng vÌi c∏c loπi l∏ th¨m
vµ d«u Oliu.

Ingredients:

- SËt mÔ tπt: phi th¨m
hµnh t©y vÌi b¨, sau Æ„ cho
hÁn hÓp mÔ tπt vµo Æun
cÔng n™m muËi vµ kem
t≠¨i.
- C∏ hÂi ∏p ch∂o gifln da,
vµng 2 m∆t, ch›n vıa b™n
trong bµy ra Æ‹a, ®n kÃm cµ
rËt nghi“n vµ hÁn hÓp n†m
xµo, r≠Ìi xËt mÔ tπt l™n
tr™n. C„ th” ræc th™m th◊a
lµ b®m nh· Æ” trang tr›.

Pan-seared salmon
with Phu Quoc
pepper salt
As salmon is a nutritious
dish full of vitamins,
many restaurants serve it
as a main course on their
autumn menus. Cooked
in a Western-fusion style,
this dish is a harmonious
combination of the
sweet flavor of sautäed
Norwegian salmon, fresh
mushroom stir-fried Asian
style, pounded carrots and
the spicy taste of mustard.
Paired with a glass of
white wine, this dish is
the perfect gateway to
discovering fusion cuisine.

- 150g salmon fillet, marinated with
pepper salt
- one carrot, minced
- 30g fresh thin-top mushroom and
30g chicken thigh mushroom
- Mustard sauce:
- 30g yellow mustard
- 5g mustard seeds
- 10g minced onion
- 5g cheese
- 100ml cream

Directions:
- Slice carrot into small
pieces, stir-fry with olive
oil and simmer with a
little water for 45 minutes.
Mash carrot, add cream
and season with salt.
Marinate the mixture with
herbs and olive oil for 45 60 minutes.
- For the mustard sauce:
fry onion with cheese, add
mustard and salt, heat
with cream
- Slice mushrooms, fry
with garlic and season
with pepper salt.
- Sautä salmon until yellow
on all sides. Set on a plate
with pounded carrot and
stir-fried mushroom. Pour
mustard sauce on top.
Minced dill can be used
for decoration.

MÈt ly vang træng s∏nh Æ´i sœ d…n dæt bπn vµo th’ giÌi
»m th˘c Fusion Æ«y quy’n rÚ.
Paired with a glass of white wine, this dish is the perfect
gateway to discovering fusion cuisine

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