[雙語(yǔ)]純金一色的美食

The waitstaff at the new Hong Kong restaurant g.e. it stands for gastronomy extra|ordinaire — will have to be extra careful not to break any plates. One set is made almost entirely of gold. Each gold plate weighs close to five kilograms, and together, the entire 20-piece set is the most expensive thing in the kitchen. 
g.e.香港g.e.餐廳純金一色的菜肴,新開(kāi)張的香港g.e.餐廳的侍者們不得不格外小心，以免打碎盤(pán)子。這里有一套餐具幾乎由純金制成的，每個(gè)金盤(pán)子的重量接近五公斤，整套20件餐具是廚房中最昂貴的東西。g.e.是gastronomy extra|ordinaire的縮寫(xiě)，意思是“特別/普通烹調(diào)法”。
   
The plates inspired chef Gianluigi Bonelli, formally of the Kee Club, to create a dish called 'Monocromo in Gold.' In it, the chef combines more than nine ingredients with the color gold as his inspiration.
這些盤(pán)子激發(fā)了主廚詹路易吉•博內(nèi)利(Gianluigi Bonelli)的靈感，創(chuàng)作了一道名為“Monocromo in Gold”（意為“純金一色”）的菜肴。以金色為靈感，博內(nèi)利將九種以上的食材融入這道菜。博內(nèi)利原先是Kee Club的主廚。
   
Scampi: The focal point of the dish is two pieces of fresh scampi, or prawns, which are marinated first in white miso for an hour. Then, one piece is steamed while the other is battered and fried, tempura-style. 'Playing with a duo of textures is something I often do,' says the chef.
蝦：這道菜的焦點(diǎn)是兩片新鮮的蝦肉。將這兩片蝦肉提前在白味增中浸泡一小時(shí)，然后將其中的一片蒸熟，將另一片敲碎、煎炸，類(lèi)似于天婦羅的做法。這位主廚說(shuō)：“將同一種食材處理成兩種不同的質(zhì)地是我經(jīng)常采用的方法。”
   
Sea urchin and corn: Plump tongues of sea urchin, imported from Japan, come close to being gold in color, says Mr. Bonelli. The sweetness of the sea urchin adds another layer of flavor: He serves some tongues raw in the dish, and he uses another portion of tongues to make a sauce with corn water (the juice of fresh corn).
 海膽和玉米：博內(nèi)利說(shuō)，從日本進(jìn)口的肥美的海膽黃接近金色。海膽的鮮甜給這道菜肴又增添了一層風(fēng)味：他將一些生海膽黃直接放在盤(pán)中，將另一部分海膽黃和新鮮玉米汁一起制成沙司。
   
Avocado: Sea urchin and avocado make for a 'divine combination,' says the chef. He prepares the avocado two ways one as a light mousse, and the other is made crispy by freezing it in liquid nitrogen.
鱷梨：這位主廚說(shuō)，海膽和鱷梨是絕配。他用兩種方法來(lái)處理鱷梨，一種是制成輕慕斯，另一種是通過(guò)液氮冷凍法使其變得松脆。
   
Nasturtium flowers: The leaves and flowers of nasturtium have a bitter and briny flavor; both are edible. 'Of course, the petals are gold in color,' adds Mr. Bonelli. The petals are closer to a yellow-orange shade.
旱金蓮花：旱金蓮的葉子和花有一種苦味和咸味，都可以食用。博內(nèi)利補(bǔ)充說(shuō)，“當(dāng)然，花瓣是金色的。”其實(shí)花瓣更接近黃橙色。
   
Carrot: Using carrots three ways in a sorbet, pickled and baked as chips Mr. Bonelli adds golden shades of yellow and orange onto the plate. The varying textures of the carrot also affect the taste of the vegetable — from the sweet sorbet to the tart pickles to the savory chips.
胡蘿卜：在這道菜中，博內(nèi)利把胡蘿卜做成了三種口味——胡蘿卜冰糕、腌胡蘿卜和烤胡蘿卜條，給這盤(pán)菜增添了金燦燦的黃橙色調(diào)。經(jīng)過(guò)處理后的不同質(zhì)地的胡蘿卜口感也各不相同：從甜蜜的冰糕到酸辣的泡菜，再到咸香的烤蘿卜條。
   
Gold 'loop': The chef makes a thin piece of gelatin out of scampi stock and gold leaf. The semi-transparent film is then laid over the entire dish to bind all the ingredients together.
金圈：這位主廚用蝦高湯和金箔做成一片薄薄的凝膠。然后將這層半透明的薄膜覆蓋在整道菜上，從而將所有食材匯合在一起。
   
Virgin olive oil: Premium Italian olive oil, with its golden hue, is drizzled over the entire plate.
初榨橄欖油：將金色的義大利優(yōu)質(zhì)橄欖油淋在整道菜肴上。