Flat eye

Cut the flats into pieces.

Put scallops, eggs and a little salt in a food processor and turn on the switch. Once it's in a paste form, set it.

Transfer [2] to a bowl, cool the bowl with ice water and add the fresh cream, then mix with a rubber spatula until the fresh cream is evenly all the way through. Leave it cooled.

Place the mushrooms, butter and salt and pepper in a food processor and turn until they are chopped. (Please be careful if you do not wash it after using [1], mushrooms will stick.)

Heat olive oil in a frying pan, fry [4] until the water is gone, and let cool.

Add all the chilled [5] and the white onion, clams and parsley to a bowl of [3] and mix.

Boil plenty of water in a pot, add a little salt (not included) and add [6], which is sized to make it easy to eat with a spoon.

Once the fish are cooked and floated, scoop it down, drop it in ice water, cool it and finish.

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- Hirame *Please also refer to the separate recipe "How to shave flatme." Sashimi is also fine.
- 250g
-
- Scallops
- 130g
-
- Whole eggs
- 1 piece
-
- salt
- A little
-
- Fresh cream
- 100cc
-
- mushroom
- 5
-
- butter
- 10g
-
- salt
- A little
-
- Pick it
- A little
-
- Olive oil
- Appropriate amount
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- Chop white leeks
- 30g
-
- Chop the assatsuki in small
- 5g
-
- Italian parsley chopped
- 3g