Sauteed sweet sea bream with caviar

Italian
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Kataoka Mamoru
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The sweet sea bream is cooked thoroughly, so it doesn't have to be used for sashimi. The key is to make the skin crispy, with the image of fried chicken.
Cooking time: 20 minutes
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How to make it
1

Cut the sweetfish into pieces about 3cm x 4cm in size, and use a bone deflection to remove the middle bone.

2

Sprinkle salt and white pepper on both sides to blend, then sprinkle thinly with flour only on the skin.

3

Place a frying pan with olive oil over high heat and cook from the skin once it's warm enough. The flesh shrinks and tends to arch, so it's a good idea to hold it down with chopsticks or something similar while baking. Lower heat in about a minute and turn it over.

4

Bake for a total of 3-4 minutes, then when the whole thing is cooked, remove it into a bowl and cook it with the remaining heat.

5

Place on a plate and place caviar (about 4g per slice). Topped with sliced ​​lemon and sibletto, complete.

Ingredients for 4 people

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