Flat sauteed Chinese cabbage with yuzu flavored steamed simmered
Julienne two pieces of yuzu peel and sprinkle with salt and pepper. Roughly chop the green part of the green onion
Add water, white wine, Chinese cabbage, and ingredients (1) to a pot, cover, and simmer over high heat for about 10 minutes
When the cabbage starts to become soft, remove the lid and let the water evaporate
Add the cream and butter to [3], season with salt (not included in the recipe), and simmer until thickened
Sprinkle salt and pepper on both sides of the flounder and sprinkle with plain flour. Heat olive oil in a frying pan and cook the flounder skin-side down
Once golden brown, flip it over and cook the other side too
Place the Chinese cabbage (4) in a bowl, place the flounder on top, and pour a generous amount of the sauce (4). Sprinkle with grated yuzu peel and top with chives to complete
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- Flounder (Please also refer to the separate recipe "How to prepare flounder"). Can be eaten as sashimi.
- 2 large slices
-
- Yuzu skin
- 2
-
- a leek Green part of
- 80g
-
- water
- 150cc
-
- White wine
- 50cc
-
- Chinese cabbage
- 200g
-
- Fresh cream
- 100cc
-
- butter
- 20g
-
- salt
- A little
-
- Pick it
- A little
-
- cake flour
- Appropriate amount
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- Chives for garnish, finely chopped.
- Appropriate amount
-
- yuzu peel For finishing with
- Appropriate amount
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