Marinated saury
Sprinkle salt on three grated saury pieces of salt for about 30 minutes. Thinly slice the onion and soak it in water.
After 30 minutes, wash off the salt in the saury, then add the saury and thinly sliced lemon in a vase filled with vinegar and close it for about 5 minutes.
Shredded radish and myogata into about 2mm and soak in water.
After 5 minutes, remove the saury from the bat and cut the thin skin into pieces that are easy to eat. Place in a bowl and mix with the soaked onion from [1], lemon juice, and olive oil.
When the radish and myogashi are simmering, drain the water thoroughly and add * to mix.
Place [4] on a plate and place the vegetables from [5] on top. Add chervil and clams to the top, and just a little olive oil and lemon juice to complete.
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- Three saury
- 1 fish
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- salt
- Appropriate amount
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- Onion
- 1/3
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- The vinegared saury flesh is soaked
- Appropriate amount
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- Lemon thin slices
- Appropriate amount
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- Japanese white radish
- 70g
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- Myo
- 1 piece
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- Lemon juice
- 1 tablespoon
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Olive Oil
Ardoino Extra Virgin - 1 tablespoon
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Olive Oil
-
[※]
- Balsamic Vinegar
- 1/2 tsp
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- Lemon juice
- 1/2 tsp
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- Asatsuki small cut
- 1 tablespoon
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Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
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Olive Oil
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- salt
- Small amount
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- Black pepper
- Small amount
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- For finishing cherbil
- Appropriate amount
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- Small cut for assatsuki
- Appropriate amount
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Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
-
- For finishing lemon juice
- Appropriate amount
