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将比目鱼去掉内脏,去鳍和鳃,给虾剥皮。将比目鱼放入深煎锅内,倒入干白葡萄酒用文火焖10-15分钟。然后将白葡萄酒过滤,加入陈皮、擦碎的洋姜、精盐、胡椒和虾油,倒入奶油煮至沸腾,放入虾肉出锅。平底煎锅内放入黄油,融化后放入滚上面粉的比目鱼正反面分别煎炸。配上虾油酱。