Marinated saury
Sprinkle a lot of salt on both sides of the saury and place it in a batter with a net on top (20-30 minutes). Put a portion of vinegar in another bat that will soak the saury.
Once the water has been removed and the flesh is tight, rinse the salt off with running water and soak it in the vinegar covered in the tub. Soak for 1-2 minutes and salvage when the surface of the flesh becomes white.
Pull the skin from the head. The flesh is soft, so remove it slowly and carefully.
Slice the lemon into thin slices about 1mm and arrange half of them in a bat. Place [3] on top, line the remaining lemons to cover the saury flesh, then chill in the fridge for 20 to 30 minutes.
Remove the lemon and cut the saury meat.
Arrange them on a plate, shake A in order, and flick B in order.
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- Three saury
- 3 fish
-
- salt
- Appropriate
-
- Amount of vinegared
- Appropriate
-
- lemon
- 1 piece
-
[A]
- Coarsely smelt black pepper
- A little
-
- salt
- A little
-
- Lemon juice
- A little
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate
-
Olive Oil
-
[B]
- Asatsuki small cut
- 2 tsp
-
- Onion sliced and soaked in water
- 30g
-
- capers
- 1 tablespoon
-
- Mince parsley
- Appropriate
