Fried saury
Cook the confit slowly over low heat to give it a crispy finish.
How to make it
1
Sweep away any excess oil from Confit with paper.
2
Bake in a hot frying pan until the skin is crispy. Cover with paper and bake to remove any excess oil. Serve on a plate.
3
Heat the balm and sesame oil in a frying pan with confit and fry the chopped white scallions, clams and salt.
4
Pour the sauce from [3] onto the confit, which was served on a plate, and it was finished.
material
-
- Saury Confit
- For two
-
- Perfume
- 1 tablespoon
-
- Sesame oil
- 1 tablespoon
-
- Chop white leeks
- 3 tablespoons
-
- Asatsuki small cut
- 1 tablespoon
-
- salt
- Small amount
[PR]
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