Grilled Sayori with Cheese
Lightly grilled halfbeak with cheese.
The belly bones that are left over when filleting the fish can be deep-fried to make delicious bone chips.
The belly bones that are left over when filleting the fish can be deep-fried to make delicious bone chips.
How to make it
1
Remove the scales from the halfbeak with the back of a knife, then cut off the head, remove the innards and cut the fish into three pieces
2
Wipe off any excess water from the saori, sprinkle with salt and pepper, coat with flour, dip in beaten egg, and sprinkle with plenty of Parmesan cheese
3
Heat 1 tablespoon of olive oil in a frying pan and fry the Sayori for 1 minute on each side
4
Mix quarter-cut cherry tomatoes, shredded basil and [A] together
5
Place the grilled halfbeak on a plate, top with the tomato salad, and garnish with deep-fried basil leaves to complete the dish
Ingredients: 2 dishes
-
- Sayori
- 1 fish
-
- Salt and pepper
- Appropriate amount
-
- cake flour
- Appropriate amount
-
- Beat egg
- 1 piece
-
- Parmesan cheese
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Cherry tomato
- 4 pieces
-
- basil
- 2
-
[A]
- vinegar
- 1/2 tsp
-
- Balsamic Vinegar
- 1/4 tsp
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1/2 tsp
-
- Basil for finishing - deep fry
- 2
[PR]
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