Simmered saury in tomato
Garlic tends to burn easily when fried in oil over high heat, but if you move it to the top of the saury, you can prevent it from burning and the garlic aroma will transfer well.
Cut off the head of the saury, pull out the innards with chopsticks, and lightly wash the insides
Cut into bite-sized pieces about 5cm wide, sprinkle with salt and pepper, place in a floured tray and coat thoroughly with flour
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
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
Place the saury on a plate, pour the sauce from the frying pan over it, drizzle with olive oil, and it's done
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- Saury
- 2 fish
-
- salt
- Appropriate amount
-
- Coarsely smelt black pepper
- Appropriate amount
-
- cake flour
- Appropriate amount
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- garlic
- 1 piece
-
[sauce]
- White wine
- 2 tbsp
-
- Italian parsley
- A pinch
-
- Basic tomato sauce
- 90g
-
- capers Coarsely chopped
- 1 tablespoon
-
- water
- 30cc
-
-
Olive Oil
for
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
for
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