Saba mushroom sauce
Make several cuts on the saury, add a little salt and pepper, and sprinkle with flour.
Add 1 tablespoon of olive oil and A to a frying pan, and when the mushrooms are cooked, add a pinch of salt and a little pepper.
Once the moisture in [2] is reduced, add 2 tablespoons of white wine, a pinch of Italian parsley, and 10g of butter, heat over high heat and turn off the heat.
Put 1 tablespoon of olive oil in another frying pan and grill the saury from the skin. (4.5 minutes on both sides over low heat)
Discard the oil from the frying pan in [3], add white wine to remove the alcohol, place [2] in there, add a pinch of Italian parsley and 6g of butter, and turn off the heat when the butter has melted.
Place the saury on a plate and place [5] around it. Sprinkle a pinch of Italian parsley and olive oil on top.
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- Sweet 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
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[A]
- Cutting edges
- 25g
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- Shiitake mushroom cutlet
- 14g
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- Eringi cut into small pieces
- 19g
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- Mushroom cut into small pieces
- 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
