“红海”鳕鱼

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伦敦米其林级别的意大利厨师VIKY来教大家在家里做出简单好吃又高级和精致的“红海”鳕鱼。很多欧洲人从小都吃茴香，这可能和他们对茴香的做法有关（虽然很多人从小就生吃或者和沙拉一起吃）红米，茴香，鳕鱼，橄榄综合在一起，清新别致又美味。

鳕鱼的用料

鳕鱼 COD 一块	香菜 PARSLEY 一把
小红萝卜 RADISH 几颗	盐 SALT 少许
橄榄 TAGGIASCA OLIVE 几颗	红米 RED RICE 200克
茴香 FENNEL 一颗	柠檬 LEMON 一颗
橄榄油 OLIVE OIL 少许

鳕鱼的做法

步骤1

Fennel: Slice the fennel, season it with salt and olive, wrap it with a clingfilm and Cook in 400W microwave for 10 min, slice the top part of fennel and the radish and then keep both in ice water 茴香：将茴香切成薄片，用盐和橄榄调味，用保鲜膜包起来，在400W微波炉中加热10分钟，将茴香的顶部和小红萝卜切成薄片，然后将两者都放在冰水中

步骤2

Olives, Parsley and Lemon Juice: Crush “Taggiasca” Olives and Cut the parsley, squeeze the juice out from a lemon, for 1/3 of juice add 2/3 of olive oil 橄榄，香菜和柠檬汁：捣碎“ Taggiasca”橄榄并切碎香菜，将柠檬汁压汁，加入1/3的汁液，再加入2/3橄榄油

步骤3

Red Rice: Boling water, add salt, red rice, keep boiling for about 20 minutes and keep the boiling water, spread in a tray and leave to cool down 红米饭：在开水中加入盐和红米煮沸，保持沸腾约20分钟，然后将红米分摊在盘中冷却。

步骤4

Cod: Season with salt on both sides, make sure the pan is really hot before to add oil, keep cooking on medium heat, flip on the other side once you reach a nice color and caramelization and keep cooking for about 2 more minutes 鳕鱼：在鳕鱼两面都加盐调味，先把锅加热再放油，继续用中火加热，颜色变焦糖色，就翻面，再煎约2分钟

步骤5

Final: Warm up a bit the rice and fennel, mix the fennel with crushed olives and mix the rice with the parsley and season with the lemon/oil vinaigrette 调味：将米饭和茴香加热，将茴香与碎橄榄混合，再倒入米饭中，用柠檬/油醋汁调味。