如何製作美味的煎蛋
How to make the perfect omelette Arnold Bennett
如何製作美味的阿諾德·貝內特煎蛋EGGS
煎蛋
You might think that the omelette part of proceedings was relatively straightforward, but even here, there is room for innovation. While Hugh Fearnley-hittingstall and Nick Fisher's River Cottage Fish Book instructs readers to cook the eggs ust as you would any omelette, most other recipes simply pour the egg in and leave it to set, rather than going for the classic stir and tip technique. Even more unusually, Marcus Wareing, who claims the dish was he first thing I put on the menu when I took over at the Savoy Grill, goes for two layers of softly set scrambled eggs instead.
你可能認爲炒蛋的過程相對而言比較簡單，但是這裏仍然有可以創新的空間。烹飪大師休.弗恩利.惠汀斯托和尼克·費舍爾編寫的《 河邊小住捕魚 》（《River Cottage Fish Book》）這本書指導着讀者煎蛋。就像你做任何炒蛋一樣,大多數食譜只是倒蛋,把它放好,而沒有采用經典的攪拌技術。更不同尋常的是,馬庫斯.沃寧聲稱他做這道菜時第一件事，便是拿出適合於兩層炒雞蛋的薩沃伊烤架。
THE FISH
魚的製作
The dish was originally made with smoked haddock, stocks of which were probably in a healthier state in Bennett day. But, as River Cottage observes, it works with almost any smoked, firm white fish, including pollack if you can get hold of it. That fish should be poached very gently indeed, so it remains soft and juicy.
這道菜本來是用煙燻鱈魚，將其放置在班尼特天氣情況相對較好的一天裏。但是《 河邊小住捕魚 》（《River Cottage Fish Book》）卻表示，幾乎可以用任何煙燻的白色硬體魚類，當然如果你能抓住的話，鱈魚也行。烹飪過程也應儘量採用小火慢燉。所以它能夠保持柔軟多汁。THE SAUCES
醬汁
This is where things start to get really interesting. According to Simon Hopkinson and Lindsey Bareham’s book The Prawn Cocktail Years, the original recipe is topped with a mixture of hollandaise and bechamel sauces cut with whipped cream. Not only does this require an entire battery of pans and take nearly an hour, but, though delicious, the results are so rich and thick that we struggle to finish one. I would recommend a trip to the Savoy to enjoy one made by someone else, but at home, I’m not sure this is the best option.
這就是事情開始變得有趣的地方。西蒙霍普金森和林賽貝爾塞姆合著的書《 雞尾酒蝦年 》（《The Prawn Cocktail Years》）提到原來的祕訣是在頂部淋上奶油醬和調味醬混合包。這不僅需要平底鍋集中的電量，還需花費近一個小時，但由於我們竭盡全力做出這道菜，結果也是那麼的讓人滿意。然而我建議你去薩瓦享受別人做的，我相信自制絕不是你最好的選擇。CHEESE
奶酪
The Savoy and Kerridge recipes are finished with parmesan, River Cottage and Marcus Wareing go for cheddar and Emina suggests gruyere. Cheddar is a little too aggressively cheesy for my liking in such a rich, fishy dish, while the gruyere, though better, is rather sweet.
意大利乾酪配薩帕爾瑪和凱里吉食譜,埃米納建議去切達配《 河邊小住捕魚 》（《River Cottage Fish Book》）和馬庫斯.沃寧食譜。我喜歡的在這樣一個豐富的魚菜中添加有些刺激的奶酪味的切達乾酪,而格律耶爾乾酪,雖然更好,卻太甜。譯文屬原創，僅供學習和交流使用，未經許可，請勿轉載。
