酥皮焗蠔湯 Oyster Soup with Puff Pastry

17 Jan

酥皮焗蠔湯 (2)

酥皮焗蠔湯 (4)

秋冬兩季,是吃蠔的好季節,蠔在冬天最當造,因此時生蠔正積極儲肥過冬,預備春天繁殖,因此蠔肉特別肥美。世界上很多地方都產蠔,如法國、澳洲、美國、日本等,大小、味道都各有不同。蠔的烹調方法有很多,生吃、燒、焗、煎、炸、蒸飯、煮湯甚至白灼都一樣味美。我今次介紹的酥皮焗蠔湯,因方便家庭製作,所以採用超市購買的即用酥皮( puff pastry )。

準備時間: 15 分鐘

烹調時間: 40-50 分鐘

材料

生蠔12只

酥皮( Puff Pastry ) 適量

洋蔥1個(切細)

煙肉120g (切細)

牛油50g

牛奶500ml

上湯750ml

水份500ml

麵粉6湯匙

白酒 (white wine)125ml

雞蛋1只(拌勻)

鮮忌廉 (fresh cream) 100ml

生粉適量(撲生蠔用)

海鹽、胡椒各適量

做法:

  1. 酥皮切成比湯盅略大,存放冰櫃雪至硬身備用。
  2. 慢火炒香牛油、洋蔥碎、煙肉碎、麵粉,慢慢加入溫熱上湯拌煮至滑,再加入白酒 、水份,煮至湯收濃及配料出味。
  3. 加入牛奶慢火煮至濃厚適中,離火以過濾篩過濾至滑及加入忌廉備用。
  4. 預熱焗爐220度。
  5. 將生蠔薄薄沾上少許生粉,投入大滾水內一汆,立即取出瀝乾水份放入湯盅及加入適量濃湯。
  6. 於湯盅面蓋上已用叉刺上小孔之酥皮,再掃上蛋汁於酥皮面。
  7. 放入200度焗爐,焗約10-15分鐘,焗至湯熱及酥皮升起而表面呈金黃色即成。

Preparation: 15 分鐘

cooking: 40-50 分鐘

Ingredients:

12 oyster                         

Puff Pastry                 

1 onion, finely chopped                        

120g bacon, finely chopped                        

50g butter                                      

500ml milk                                     

750ml chicken stock                                   

500ml water                                        

6 Tbsp plain flour                                    

125ml white wine                        

1 egg, beaten                                                 

100ml fresh cream                         

corn flour, for coating oyster                

sea salt and cracked black pepper             

Method:

  1. Cut puff Pastry into squares, make sure the size is big enough to cover up the soup bowl, (see picture above) rest in freezer.
  2. Sautéed the chopped onion, bacon and flour with butter over low heat, then slowly stir in chicken stock, white wine and water, stirring constantly to prevent browning, cook until smooth. 
  3. Stir in milk and cook over low heat until reduce to desired thickness, season with salt and pepper. Remove from heat and strain through a fine sieve, then add fresh cream and set aside.
  4. Preheat oven to 220°C
  5. In a bowl bring water to the boil, Coat oysters lightly with corn flour, then blanch in the boiling water for few seconds, remove from water and drain, put oyster in the soup bowl then pour in the mixture in step 3. 
  6. Remove pastry from freezer, Prick the puff pastry with a fork or knife, then place pastry over the top of the soup bowl, brush pastry with beaten egg.
  7. Bake in preheated 220°C oven for 10-15 minutes until pastry is puffed and browned.
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One Response to “酥皮焗蠔湯 Oyster Soup with Puff Pastry”

  1. vnvie January 19, 2013 at 9:39 AM #

    such an elegant recipe!

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