Grilled grunt served as salad
The fresher the grunt, the more likely it is to curl up when grilled. Therefore, make sure to press the skin firmly down while grilling
How to make it
1
If there is any excess belly bone left in the grunt, scrape it off and remove the bones
2
Sprinkle a little salt on both sides and drizzle with olive oil
3
Heat a grill until hot, then grill the grunts skin-side down. Press down on the skin to cook for 1 minute, then remove to a tray
4
Once cooled, cut into bite-sized pieces
5
Pour [A] over the arugula and leaf lettuce and mix
6
Place [5] on a plate and top with grunt.
Top with shiso flowers, pink sprouts, chives, and chives to complete.
3 dishes of ingredients
-
- Grunt fillet
- 2 pieces (1 fish)
-
- salt
- Small amount
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- arugula
- A handful
-
- Leaf lettuce
- A handful
-
[A]
- Basic French Dressing
- 1 tsp
-
- Lemon juice
- 1 tsp
-
- Salt and pepper
- 1/2 tsp
-
- White wine vinegar
- 1/2 tsp
-
- soy sauce
- 1/2 tsp
-
- Wasabi
- Small amount
-
- Shiso flower for finishing
- Small amount
-
- Pink Sprouts for finishing
- Small amount
-
- For finishing chives
- Small amount
-
- Small cut for assatsuki
- Small amount
[PR]
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