Crispy grilled saury
Cut the saury diagonally from the center to 1/2 (the internal organs are still intact) with a little salt and pepper.
The shiitake mushrooms are dropped and a knife is used to make a thin cut into the umbrella part.
Heat olive oil in a frying pan and slowly cook over low heat for about 10 minutes with the saury side facing down. (Use the chopsticks up and bake the sides too.)
Ten minutes later, when the oil comes out of the saury, add the cut shiitake mushrooms, crushed garlic and lemon and cook them further.
Once the shiitake mushrooms are soft, remove them from the frying pan first and cook the back of the saury. Cook for 3-4 minutes, change to low to medium heat to brown.
Place saury on a plate, top with shiitake mushrooms and a pinch of assatsuki, add cut lemon and spread olive oil to complete the meal.
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- Saury
- 1 fish
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- Shiitake
- 2
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- salt
- Appropriate amount
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- Black pepper
- Appropriate amount
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- Olive oil
- 1 tablespoon
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- Lemon cut
- 1 piece
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- garlic
- 1 piece
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- cutting and finishing asatsuki
- Appropriate amount
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- For cutting and finishing
- 1 piece
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- For finishing olive oil
- Appropriate amount
