Sauteed milt
If you have them, adding chopped scallop strings will make the dish richer and more delicious
How to make it
1
Coat the raw milt with flour
2
Add the milt to a frying pan with olive oil and fry over high heat (2 minutes on each side). Turn off the heat, add the butter and let it melt in the residual heat
3
Put the endive, radish, and mizuna in a bowl, add ingredients A, and mix
4
Bring the balsamic vinegar to a boil in a frying pan, add the lemon juice and bring to a boil
5
Add a little olive oil and a pinch of salt to [4]. Turn off the heat and place the frying pan in ice water to cool and thicken
6
Place [3] on [2], pour [4] over it, and drizzle a moderate amount of olive oil on top to finish
Materials 2 people
-
- Milt 50g x 2 pieces
- 100g
-
- flour
- Appropriate amount 8g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- butter
- 10g
-
[A]
-
Olive Oil
Ardoino Extra Virgin
- 20cc
-
Olive Oil
-
- parsley
- A little
-
- Lemon juice
- A little
-
- Balsamic Vinegar
- A little
-
- White wine vinegar
- A little
-
- salt
- A little
-
- Endive
- 4 sheets
-
- radish
- 2
-
- Mizuna
- 8g
-
- Balsamic Vinegar
- 2 tbsp
-
- Lemon juice
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
-
- salt
- A pinch
[PR]
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