芝士白汁三文魚柳

材料：

700g 無骨無皮三文魚扒

1個 中型洋蔥

3 tbsp 中筋麵粉（或粟粉）

1/3 杯（標準量杯單位）水牛芝士碎 （或芝士片1－2塊）

醃料：

0.5 tsp 鹽

0.5 tsp 蒜粉

0.25 tsp 白胡椒粉

汁料

80ml 雞湯（有鹹味）

3 tbsp 忌廉 （或牛奶）

0.5 tsp 糖

2 tbsp 牛油

芡粉水

1 tbsp 粟粉

2 tbsp 水

做法：

1. 三文魚扒切開成2份，洗淨抹乾，用醃料搽勻兩面醃10分鐘

2. 煎前用麵粉薄薄包好三文魚扒

3. 鑊用中大火燒熱，加入2湯匙油，加入三文魚扒，將一面煎至金黃（約2分鐘）

4. 返去另一面，轉最細火，蓋頂，煮2分鐘，熄火焗8分鐘

5. 另一個鑊，用中大火燒熱，加入1茶匙油，加洋蔥和0.25茶匙鹽將洋蔥炒軟（約2分鐘）

6. 加入汁料煮滾，熄火，加入芝士，不斷攪拌和逐少加入芡粉水直至汁杰身

7. 三文魚上碟，淋上汁料即成

Ingredients:

700g boneless and skinless salmon fillet

1 medium onion

3 tbsp all-purpose flour (or cornstarch)

1/3 cup (standard measuring cup unit) shredded mozzarella  (or 1-2 slice cheese)

Seasoning:

0.5 tsp salt

0.5 tsp garlic powder

0.25 tsp ground white pepper

Sauce mixture

80ml chicken broth (salted)

3 tbsp cream (or milk)

0.5 tsp sugar

2 tbsp butter

Thickening

1 tbsp corn flour

2 tbsp water

Steps:

1. Cut the salmon into 2 rectangles.  Rinse and dry well.  Marinade both sides with the seasoning for 10 minutes

2. Coat the salmon evenly with flour before pan-frying

3. Heat the pan over medium high heat.  Add 2 tablespoons of oil.  Pan-fry one side of salmon until golden brown (about 2 minutes)

4. Flip to the other side. Turn to the lowest heat.  Cover the pan with a lid.  Continue to cook for 2 minutes.  Turn the heat off.  Let the salmon sits in the pan for 8 minutes

5. Heat another pan over medium-high heat.  Add 1 teaspoon oil.  Add onions and 0.25 teaspoon of salt.  Saute the onions until soft (about 2 minutes)

6. Add the sauce mixture and bring it to a boil.  Turn off the heat.  Add the cheese and stirring constantly.  Add thickening gradually until the sauce is thickened.

7. Put the cooked salmon on a plate.  Top with the sauce