Marinated saury

Italian
Appetizers
Kataoka Mamoru
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By squeezing it with vinegar, the fish flesh gradually becomes whiter. This is an important step as it can remove fishy smell and excess moisture.
Cooking time: 55 minutes
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How to make it
1

Sprinkle salt on three grated saury pieces of salt for about 30 minutes. Thinly slice the onion and soak it in water.

2

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.

3

Shredded radish and myogata into about 2mm and soak in water.

4

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.

5

When the radish and myogashi are simmering, drain the water thoroughly and add * to mix.

6

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.

Ingredients for 2 people

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