Salt-grilled saury with sansho flavor
When grilling shiitake mushrooms, the key is to first grill them over high heat. Prevents moisture from coming out.
How to make it
1
Sprinkle salt evenly on both sides of the saury and cut in half to avoid crushing the internal organs.
2
Arrange in a bowl and sprinkle olive oil and sansho pepper on both sides.
3
Place in a heated grill and cook over high heat for 5-7 minutes.
4
Make thin cuts of the shiitake mushrooms in the umbrella part. Heat olive oil in a frying pan and cook over high heat from the cut surface.
5
Once one side is cooked, sprinkle a little olive oil, turn 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 and pour in olive oil. Serve with flour pepper, lemon slices and clams.
Materials 1 person
-
- Saury
- 1 fish
-
- salt
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
-
- Powdered pepper
- Appropriate amount
-
- Shiitake sachet
- 3 pieces
-
-
Garnish
with
Aldoino extra virgin olive
- 1 tablespoon
-
Garnish
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 and finishing
- Appropriate amount
-
- For assatsuki
- Appropriate amount
[PR]
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