Saba mushroom sauce
Make several cuts in the mackerel, season with a little salt and pepper and coat with flour
Add 1 tablespoon of olive oil and A to a frying pan, and once the mushrooms are cooked, add a pinch of salt and a little pepper
Once the water in [2] has evaporated, add 2 tablespoons of white wine, a pinch of Italian parsley, and 10g of butter, heat over high heat, and turn off the heat
Add 1 tablespoon of olive oil to another frying pan and fry the Spanish mackerel skin-side down (4.5 minutes on each side over low heat)
Discard the oil from the frying pan (3), add the white wine and let the alcohol evaporate, then add (2), add a pinch of Italian parsley and 6g of butter, and turn off the heat once the butter has melted
Place the Spanish mackerel on a plate and arrange [5] around it. Top with a pinch of Italian parsley and a drizzle of olive oil
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- Spanish mackerel fillet
- 95g
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- salt
- Appropriate amount
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- Pick it
- Appropriate amount
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- flour
- Appropriate amount
-
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Olive Oil
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
-
[A]
- finely chopped shimeji mushrooms
- 25g
-
- finely chopped shiitake mushrooms
- 14g
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- Finely chopped king oyster
- 19g
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- finely chopped mushrooms
- 25g
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- Chop garlic
- 3g
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- White wine
- 4 tbsp
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- Italian parsley chopped
- Appropriate amount
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- butter
- 16g
