Simmered saury in tomato
Removing the pacific saury's internal organs intact is called "tsutsunuki."
Garlic tends to burn easily when cooked in oil over high heat, but placing it on top of the pacific saury prevents it from burning and also allows the garlic's aroma to penetrate better.
Garlic tends to burn easily when cooked in oil over high heat, but placing it on top of the pacific saury prevents it from burning and also allows the garlic's aroma to penetrate better.
How to make it
1
Cut off the head of the saury, pull out the innards with chopsticks, and lightly wash the insides
2
Cut into bite-sized pieces about 5cm wide, sprinkle with salt and pepper, place in a floured tray and coat thoroughly with flour
3
Heat olive oil in a frying pan, add crushed garlic with a knife, and when the aroma comes out, add the saury and cook over high heat until browned on both sides
4
Excess oil will come out, so use the lid of the frying pan to discard it, add all the ingredients for the sauce and mix well, then cover and simmer over low heat for 10 minutes
5
Place the saury on a plate, pour the sauce from the frying pan over it, drizzle with olive oil, and it's done
Ingredients for 2 people
-
- Saury
- 2 fish
-
- salt
- Appropriate amount
-
- Coarsely smelt black pepper
- Appropriate amount
-
- cake flour
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- garlic
- 1 piece
-
[sauce]
- White wine
- 2 tbsp
-
- Italian parsley
- A pinch
-
- Basic tomato sauce
- 90g
-
- Caper crude
- 1 tablespoon
-
- water
- 30cc
-
-
Olive oil
finishing
Aldoino extra virgin
- 1 tablespoon
-
Olive oil
finishing
[PR]
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