Grilled salted saury with Japanese pepper flavor
When grilling shiitake mushrooms, the key is to cook them over high heat first to prevent them from releasing moisture
How to make it
1
Sprinkle salt evenly on both sides of the saury and cut it in half, being careful not to crush the internal organs
2
Arrange on a tray and sprinkle olive oil and powdered Japanese pepper on both sides
3
Place on a hot grill and cook over high heat for 5 to 7 minutes
4
Make a thin slit in the cap of each shiitake mushroom. Heat olive oil in a frying pan and cook the slit side over high heat
5
Once one side is cooked, sprinkle a little olive oil on it, flip it over, and sprinkle with salt. Once both sides are cooked, turn off the heat and add A
6
Place [3] and [5] on a plate, drizzle with olive oil, and garnish with powdered sansho pepper, lemon slices, and chives
Materials 1 person
-
- Saury
- 1 fish
-
- salt
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
-
- Powdered pepper
- Appropriate amount
-
- Shiitake mushroom garnish
- 3 pieces
-
-
with
Aldoino extra virgin olive
oil
- 1 tablespoon
-
with
-
- Salt garnish
- Appropriate amount
-
[A]
- soy sauce
- 1 tsp
-
- Lemon juice
- A little
-
- Asatsuki small cut
- 1 tsp
-
- For finishing powdered pepper
- Appropriate amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
-
- Lemon slices, for garnishing
- Appropriate amount
-
- Chives for garnishing and finishing
- Appropriate amount
[PR]
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