關於 prawn in spanish ，我們在網路上蒐集到這些相關的討論、資訊與評價

Newish Signature Dish of Mediterranean Red Prawns served 2 Ways【L'Envol, St Regis Hong Kong 🇭🇰🇫🇷】Michelin 1 🌟:
✨Grilled Spanish Carabineros Red Prawn with Crunchy Vegetables & Aioli
✨Gamberoni Red Prawn from Corsica, served with Chilled Spanish Amontillado & Crustacean Jelly. Very novel way to serve 2 similar yet different spectrum tasting Prawns, in 1 Course for comparison. Well done!
__
It is very obvious to me that the food is continually improving at L'Envol, even compared to half a year ago, also to 2019 etc. The whole developing package from Dishes to Cheese Trolley, Condiments & Desserts or Mignardises, overall sourcing of ingredients are upgraded. Amazing stuff, albeit here the A La Carte or Dinner dishes will sing out much more than Lunch, so don't judge by the latter at all as even pricing point reflects it. The desserts here are also considered amongst the hardcore Fine Dining Foodies to be the best in Hong Kong level right now! If I had to make a prediction, they will get upgraded to Michelin 2 🌟 very soon. *Will have to remind myself to come back more!! Thanks to @elzerolivier

多謝大家支持第18集 「#晚吹 - #有酒今晚吹」！有 #布志綸 做嘉賓！多謝好拍擋 #強尼 同 #娟娟。今集介紹 #加州酒 ，仲係名人酒莊㖭，包括有Robert Mondavi Cabernet Sauvignon 2015年、Francis Ford Coppola Director's Cut Chardonnay 2018年及Yao Ming, Family Reserve , Cabernet Sauvignon 2016年！🥳🍷🥂多謝支持！仲有2款來自 星級餐廳 #AmeliaHK 嘅地道美食，包括自家製麵包配牛骨髓及西班牙香腸及烤大蝦番紅花圓燉飯 ！Yummy! #Cheers! 🥂😋🥰下星期一23:30 ViuTV見！
Thanks all for your support on my 18th TV episode in “Night Talk - Chit Chat Drink”! Cheers! Thanks my partners Johnny Hui & Florica Lin! Happy to have singer Alan Po 布志綸as the guest. My topic is celebrity California wines!The wines are being featured in this episode include Robert Mondavi Cabernet Sauvignon 2015, Francis Ford Coppola Director's Cut Chardonnay 2018 & Yao Ming, Family Reserve , Cabernet Sauvignon 2016! Pairing with modern European delicacies from Amelia Hong Kong including Bone Marrow with bread & Spanish prawn risotto! Yummy! #cheers! 🥰🥂😋See u all on next Monday 23:30 at ViuTV!
#spirits #wine #viutv #talkshow #ccwinevoyage #詩詩酒樂園 #winepairing 公啟行 Kung Kai Hong & Co. #CaliforniaWines Robert Mondavi Winery #RobertMondavi Yao Family Wines #YaoMingWines Francis Ford Coppola Winery #FrancisCoppolaWines Kerry Wines #KerryWines #CalWineHK ViuTV #GoldenGateWine Golden Gate Wine Company California Wines Hong Kong

大坑醉人情調西餐廳品嚐美酒佳餚

大坑算是港島人鍾情的覓食地段之一，貪其鄰近鬧市之餘又靜中帶旺，帶點小區風情，筆者間中也喜歡和朋友到來感受一下那悠閒氣氛。而較早前就造訪了銅鑼灣道近蓮花宫，位於一間精品酒店内一樓的西餐廳，從天后地鐵站只需數分鐘腳程，店内裝潢帶著30年代美國工業風的韻味，白磁磚牆水泥地，木傢俬皮沙發，配上幽暗柔和的燈光，典雅簡約，情調醉人。地方寬敞舒適，加上一個外望街景的露台雅座，大可兩口子享受一下天然風，悠然地談談情說說愛，品味一下優雅時刻。

小店以現代歐陸菜式為主打，店內設有開放式廚房讓客人可以一邊品嚐美饌，一邊欣賞著大廚的手藝。

甫坐底即見餐廳正在做推廣一個Special Oyster Set，只需百多元的價錢便可享用4隻即開生蠔和2杯白酒，十分抵食，筆者當然點來一客試下。當天餐廳所提供是來自法國的生蠔，蠔殼以海鹽固定，擺盤精緻，蠔身不算大隻，蠔肉新鮮清爽，入口海水鹹味頗為突出，繼而滲出淡淡甘甜，層次豐富，配上智利Chardonnay白酒，酸度果香適中，口感溫和易入口，跟蠔香相融十分搭配，以定價來說性價比算高。

除了蠔Set之外，這裡還有近20款的前菜小食及十多款主菜供客人選擇，種類算多，筆者先點來2款前菜佐佐酒。

Blistered Spanish Red Prawn in Sake and Sesame Oil 燒西班牙紅蝦配日本脆米，西班牙紅蝦先以日本清酒、番茄、芝麻油和香草等醃製過，端上來時店員即席以型格火槍將蝦燒至半熟，洪洪的猛火將蝦殼燒得吱吱作響，蝦香徐徐飄來，就像在做表演一般，引來了鄰枱不少艷羨目光。跟著店員將燒好的紅蝦放在日式脆米上面上碟，並著我們先品嚐蝦肉，再將蝦頭內的蝦膏擠出撈勻脆米拌食。蝦肉燒得半熟外微焦内軟嫩，帶著淡淡的酒香，醃料發揮了提味作用但完全沒有搶過鮮味，肉質爽滑鮮甜；蝦頭內海量的鮮紅蝦膏完全裹上每粒脆米，入口濃稠香脆，將蝦膏鲜香完美地呈現了出來，猶如蝦膏飯焦，香濃脆口兼備，邪惡至極，實在不得不一讚大廚的美妙心思與創意！

Pan-seared Foie Gras with Poached Pear 香煎鵝肝配紅酒煮梨，鵝肝厚切件頭十足，外層煎得焦香入口即融，底層是烘得異常酥脆的多士，吸收了鵝肝滲出的鵝油，甘香可口，伴上軟滑清甜的煮梨和梨蓉同吃，添上清新減少油膩感，起了平衡的作用，是令人驚喜的搭配。

Charcoal Grilled Wagyu M6 Ribeye 炭燒澳洲和牛肉眼，肉眼扒不太厚身，上碟時大廚已裁好一件件，五成熟燒得肉質粉嫩，帶著淡淡原始炭香，肉味香濃帶咬口，肉汁完全封鎖在纖维內，一咬開豐盈四溢，口感不是日本和牛那種入口即溶，反而是油脂剛好更有質感，牛香在口腔中歷久不散，簡單的以岩鹽黑椒調味已叫人一試難忘。

Sea Urchin Pasta with Flying Fish Roe and Fennel Foam 海膽汁意粉配飛魚仔和茴香泡沫，意粉煮得爽彈有咬口，濃郁Creamy的海膽汁完全掛上了每條意粉，佐上鮮甜的新鮮海膽和粒粒彈牙的飛魚籽，雙重海膽夾擊之下，就像是一顆海膽炸彈在口腔內爆發一樣，啖啖都充滿著濃厚的海洋鮮味，甘香鮮甜；而綿滑的茴香泡泡則添上了點點香草的清香，起了緩和的作用，減少了濃膩感，是一道海膽控必定不能錯過的意粉。

Frangelico Hazelnut Creme Brulee with Raspberry Coulis
榛子焦糖燉蛋配覆盆子果醬，淺啡色的焦糖燉蛋濃稠綿密，榛子味十分濃郁突出，像在吃榛子醬一般，佐上面層燒得香脆的焦糖脆片和粒粒榛子仁，口感層次豐富，唯就個人口味而言感覺有點偏甜，亦缺少了Creame Brulee應有的軟滑，雖然這樣說，但其實味道質素仍算不錯。

這店的出品十分有驚喜，由燒西班牙紅蝦到榛子焦糖燉蛋的味道與用料均屬上品，高質素由頭帶到尾，加上環境舒適，氣氛怡人，招呼到位，定價雖屬中高檔收費，但實算合理；而且現時還有性價比高的生蠔白酒套餐推廣，就算特地入來大坑一試也絕對值回票價。

#大坑
#西餐
#情調餐廳
#海膽汁意粉
#茴香泡沫
#燒西班牙紅蝦
#古家私房菜

#instagood #like4like #followme #follow #instalike #food #likeforlike #tagsforlikes #igers #follow4follow #foodporn #yummy #lifestyle #instafood #followback #foodiesofinstagram #foodie #hkfoodblogger #lovefood #yummy #hkkol #hkblogger #hkinfluencer

烹調時間 : 10分鐘 食材費用 : $40
牛油果凍湯 CHILLED AVOCADO SOUP
現今有三款很出名的凍湯，包括西班牙的番茄凍湯、法國的馬鈴薯凍湯和我今天介紹的牛油果凍湯，我不知這湯源自那個國家，估計應是美國，但最重要是用我很喜歡的牛油果去做。


材料
牛油果(成熟但不要太腍) 2 隻
雞湯 250 毫升
啡洋葱(切粒) 1 隻
酸忌廉 100 毫升
忌廉 100 毫升
檸檬汁 1 湯匙
海鹽 少許
即磨黑胡椒 少許


做法
將牛油果切成兩半，用刀去核，用匙羮挖肉。
將牛油果肉連同其他材料放進攪拌機，打至軟滑。
放在雪櫃至少2小時才食用，我會加上少許魚子醬作裝飾。


貼士
以擱涼的湯碗或湯碟作容器，並可按喜好加蟹肉或蝦肉粒。



CHILLED AVOCADO SOUP
There are 3 famous cold soups. The Spanish have Gazpacho, the French Vichyssoise and I have the Chilled Avocado Soup. I do not know the country of origin, assuming it to be American, but it has my favourite ingredient -- the avocado !

INGREDIENTS
2 avocados (ripe but firm)
250 ml chicken broth
1 small brown onion (diced)
100 ml sour cream
100 ml cream
1 tbsp lemon juice
Pinch of sea salt
Pinch of freshly ground black pepper

STEPS
Cut avocado in half, remove stone with knife. Scoop out avocado flesh.
Puree with other ingredients in blender till smooth and creamy.
Chill for at least 2 hours in the refrigerator before serve. I garnish it with a little caviar.

TIPS
Serve in chilled soup bowl or plate. Can add crab meat or diced prawn meat if desired.

パエリアの作り方の動画です
How to make Paella.

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レシピ：http://cookpad.com/recipe/1869672
動画の裏話やデータ：
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La paella es el plato tradicional de España, un rico arroz con mariscos.
Pero en Japón, mejillón y camarón con cabeza son muy caros, por eso cociné con ingredientes japoneses, por ejemplo hongos shimeji, almeja (en la temporada en Japón), y camarón sin cabeza (usado ingredientes muy económicos en Japón). Y también, no tenemos paellera por eso cociné en sartén.

Lo siento no es la paella Valenciana o España, pero te gustan mi receta!!!

Paella is a traditional dish from Spain, a very tasty rice dish with seafood.
But in Japan, mussel and head-on shrimp are very expensive, so I used Japanese ingredients, such as shimeji mushrooms, clams (in season now), and head-off shrimps. Also, we don't own paellera (paella pan) in Japanese households, so I used a frying pan (Tefal pan with removable handle).

Sorry this recipe is not from Valencia or Spain, but I hope you like my recipe!!!

---------------------------------
Paella Japonesa (How to Make Japanese-Style Paella)

Difficulty: Easy
Time: 40min
Number of servings: 3 people

Necessary Equipment:
26cm (10.2inch) frying pan

Ingredients:
180g (6.4oz.) chicken thigh without skin
3 bacon strips
6 large shrimps
120g (4.2oz.) squid body
200g (7.0oz.) clams
100g (3.5oz.) shimeji mushrooms
1 (75g=2.5oz.) small green pepper
1 (75g=2.5oz.) small red pepper
1 (200g=7.0oz.) tomato
1.5 cups = 240g (8.5oz.) rice
a pinch of saffron
350ml hot water
1/2 (100g=3.5oz.) onion
1 clove garlic
50ml white wine (or sake)
1 bouillon cube (or consomme cube)
1 bay leaf
2 tbsp. olive oil
lemon wedges

Directions:
1. If your clams have some sand in them, place the clams in a dark container and fill it with salted water (as salty as sea water). And let sit for several hours. The clams push salt water and sand out of their shells.
2. Soak a pinch of saffron in the 350ml hot water to extract the color.
3. Devein shrimps with shells using a bamboo skewer or a toothpick. Cut squid into rings. Cut chicken and bacon strips into bite-sized pieces. Break shimeji mushrooms into pieces. Mince the onion and garlic. Cut peppers into strips. Dice the tomato.
4. Heat the olive oil in a pan. Saute onion and garlic until fragrant. Add bacon, chicken, and squid, then cook until cooked through. Then add rice and stir until evenly coated with oil.
5. Add white wine (or sake), saffron hot water (2.), bouillon cube (or consomme cube), bay leaf, shimeji mushrooms, and diced tomato. Cover (use a lid without a hole, or if you have a hole on your lid, seal it with aluminum foil) and bring to a boil on high heat for 5 minutes.
6. Add shrimps and clams on top of the rice. Cover and set to low heat and let it simmer for 13-15 minutes until water is absorbed and rice is cooked - you can quickly peep into the pot and check.
7. Arrange peppers on top, cover again, and steam on low heat for 5 minutes.
8. Uncover, and turn the heat to high until when you hear the crackling noise (until the liquid is gone).
9. Garnish with lemon wedges and serve directly from the pan.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_24.html
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Wasabi Guacamole Japonés (Japanese-Style) Recipe
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