Marinated saury
Sprinkle salt on the filleted saury and leave for about 30 minutes. Thinly slice the onion and soak it in water
After 30 minutes, rinse off the salt from the saury, then place the saury and thinly sliced lemon in a bowl filled with vinegar and let it steep for about 5 minutes
Cut the daikon radish and myoga ginger into 2mm strips and soak them in water
After 5 minutes, remove the saury from the tray, peel off the thin skin, and cut into bite-sized pieces. Place in a bowl and add the blanched onion, lemon juice, and olive oil from [1] and mix
Once the daikon radish and myoga are crisp, drain the water thoroughly and add the ingredients * and mix
Place [4] on a plate and top with the vegetables [5]. Add the chervil and chives on top, and drizzle with a little olive oil and lemon juice to complete
-
- saury into three pieces
- 1 fish
-
- salt
- Appropriate amount
-
- Onion
- 1/3 piece
-
- the pickled saury is submerged in water
- Appropriate amount
-
- of lemon Thin slices
- Appropriate amount
-
- Japanese white radish
- 70g
-
- Myo
- 1 piece
-
- Lemon juice
- 1 tablespoon
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
[※]
- Balsamic Vinegar
- 1/2 tsp
-
- Lemon juice
- 1/2 tsp
-
- Finely chopped chives
- 1 tablespoon
-
-
Ardoino
Extra Virgin Olive
- 1 tablespoon
-
Ardoino
-
- salt
- Small amount
-
- Black pepper
- Small amount
-
- chervil For
- Appropriate amount
-
- Chives for garnish, finely chopped.
- Appropriate amount
-
-
Olive Oil
for
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
for
-
- Lemon juice for finishing
- Appropriate amount
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