Flat sauteed Chinese cabbage with yuzu flavored steamed simmered
Shredd two yuzu skins and sprinkle with salt and pepper. Chop the green part of the onion roughly finely.
Add water, white wine, Chinese cabbage and the ingredients [1] to a pot, cover and steam over high heat for about 10 minutes.
When the Chinese cabbage is getting exhausted, remove the lid and remove any moisture.
Add fresh cream and butter to [3], adjust the flavor with salt (not included), and simmer until thick.
Sprinkle salt and pepper on both sides of the flatfish and pour in the flour. Put olive oil in a frying pan and heat it, then cook it from the skin.
When it turns golden brown, turn it over and cook the back side as well.
Place the Chinese cabbage from [4] on a dish, place a flat eye on it, and pour plenty of sauce from [4]. Scrub the yuzu skin and sprinkle it on and topped with assatsuki to finish.
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- Hirame *Please also refer to the separate recipe "How to shave flatme." Sashimi is also fine.
- Large 2 slices
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- Yuzu skin
- 2
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- Green onion part
- 80g
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- water
- 150cc
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- White wine
- 50cc
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- Chinese cabbage
- 200g
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- Fresh cream
- 100cc
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- butter
- 20g
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- salt
- A little
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- Pick it
- A little
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- cake flour
- Appropriate amount
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Olive Oil
Ardoino Extra Virgin - 1 tablespoon
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Olive Oil
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- Small cut for assatsuki
- Appropriate amount
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- For finishing yuzu leather
- Appropriate amount
