Sauteed milt
If there are, chopped scallop strings and add them to make them even richer and more delicious.
How to make it
1
Sprinkle the raw milt with flour.
2
Put the milt in a frying pan with olive oil and cook over high heat (baking both sides for 2 minutes at a time). Turn off the heat, add butter, and melt the butter with the residual heat.
3
Add Andive, radish and Mizuna to a bowl, add Ingredient A and mix.
4
Simmer the balsamic vinegar in a frying pan, add lemon juice and simmer further.
5
Add a little olive oil and a pinch of salt to [4]. Turn off the heat, place the frying pan on ice water to cool it to thicken.
6
Place [3] on [2], pour [4] on [4], and pour an appropriate amount of olive oil on top to complete the process.
Materials 2 people
-
- 50g x 2 pieces of shirako
- 100g
-
- flour
- Approximate 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
-
- Andive
- 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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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
