Pan-Fried Ling with Lemon Caper Butter柠檬黄油香煎鳕鰵鱼片
Boneless ling fillets fried golden and finished with nut-brown caper butter.无骨鱼片煎至金黄，淋上焦香柠檬黄油。
- Serves份量
- 4
- Prep准备
- 10 min分钟
- Cook烹饪
- 12 min分钟
- Total共计
- 22 min分钟
Ingredients食材
- 4 ling fillets, about 180g each, skinless and boneless (or 4 ling cutlets, 200g each)鳕鰵鱼片 4 块，每块约 180 克，去皮去刺（或鳕鰵鱼圆切 4 块，每块 200 克）
- 2 tbsp plain flour中筋面粉 2 汤匙
- 1/2 tsp salt and a good grind of black pepper盐 半茶匙、现磨黑胡椒适量
- 2 tbsp olive oil橄榄油 2 汤匙
- 50g unsalted butter无盐黄油 50 克
- 2 tbsp capers, rinsed and drained腌刺山柑（capers）2 汤匙，冲洗沥干
- 1 clove garlic, thinly sliced蒜 1 瓣，切薄片
- 1 lemon, finely zested plus 2 tbsp juice柠檬 1 个，取皮屑，挤 2 汤匙汁
- 2 tbsp chopped flat-leaf parsley欧芹碎 2 汤匙
Method做法
- 1Take the fillets out of the fridge 15 minutes ahead and pat them completely dry.鱼片提前 15 分钟从冰箱拿出回温，用厨房纸彻底擦干。
- 2Season both sides, then dust one side only in flour and tap off the excess.两面调味，只在一面薄薄拍一层面粉，多余的抖掉。
- 3Heat the olive oil in a heavy frying pan over medium-high, lay the fillets floured-side down and press each one flat for 10 seconds.厚底煎锅中火偏大烧热橄榄油，鱼片拍粉那面朝下入锅，用铲子轻压 10 秒。
- 4Fry 3-4 minutes without moving them until deep golden, turn once, and cook 2 minutes more until the flesh just flakes but still looks glossy; rest on a warm plate.不要翻动，煎 3-4 分钟至金黄，翻面再煎 2 分钟，鱼肉刚能成片但仍带亮泽即可，盛到温盘上静置。
- 5Wipe out the pan, add the butter and melt over medium heat until it foams and smells nutty.锅擦干净，放黄油中火加热到起泡、出坚果香。
- 6Add the garlic and capers, swirl for 30 seconds, then take the pan off the heat and stir in the lemon juice, zest and parsley.下蒜片和刺山柑晃 30 秒，离火后拌入柠檬汁、柠檬皮屑和欧芹碎。
- 7Spoon the butter over the fish and serve straight away with steamed greens or potatoes.把热黄油淋在鱼片上，配烫青菜或土豆趁热吃。
Madam's tip太太小贴士
Ling is very lean and dries out fast - take it off the heat while the centre is just turning opaque and let carryover heat finish it.鳕鰵鱼很瘦，久煎就柴，中心刚转白就离火，用余温焖熟最嫩。