Maitake frit with herb sauce
Any leftover herb sauce is delicious as a sauce for fish or meat dishes.
Celery leaves contain water, so they will pop loudly when placed in oil. Please fry carefully.
Celery leaves contain water, so they will pop loudly when placed in oil. Please fry carefully.
How to make it
1
Blend all the ingredients for the herb sauce in a blender and make the sauce. If it is too thick, adjust with olive oil
2
Break the maitake mushrooms into bite-sized pieces with your hands and coat them in flour. Dissolve the tempura flour in water as directed on the package and coat the maitake mushrooms in the flour
3
Heat oil to 170°C and deep fry the celery leaves for about 30 seconds, then remove to a tray
4
Add the maitake mushrooms to the same oil and fry for about 2.5 minutes until golden brown all over, then remove to a tray and sprinkle salt all over
5
Brush the herb sauce onto the plate, spreading it over the plate in a patterned pattern
6
Arrange maitake mushrooms on top, top with celery leaves, and drizzle with lemon juice to finish
material
-
- Maitake
- 1 pack
-
[Herb sauce]
- garlic
- 1 piece
-
- Italian parsley chopped
- 1 tablespoon
-
- chopped rosemary
- 1/4 tsp
-
- capers
- 2 tbsp
-
- Anchovy fillet
- 3
-
- basil
- 1 pack
-
-
Olive Oil
Ardoino Extra Virgin - 1 cup
-
Olive Oil
-
- cake flour
- Appropriate amount
-
- Tempura flour
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- celery leaves
- 6 sheets
-
- salt
- Appropriate amount
[PR]
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