Managa Bonito Maitake Sauce
When grilling the butterfish, make incisions in the skin to prevent it from curling up, and grill it while holding the skin down with your hand.
Heat olive oil and garlic in a frying pan, and when the garlic turns golden brown, add the maitake mushrooms that have been torn apart by hand and stir-fry
Once everything has softened, add the Italian parsley, salt and pepper and continue to stir fry. The maitake mushrooms will release a little bit of water, so turn up the heat a little and brown the mushrooms
Once browned, remove the chili peppers, add white wine and butter, evaporate the alcohol, and make a sauce
Sprinkle salt and pepper (not included in the recipe) on both sides of the pomfret, make several cuts in the skin, lightly coat the skin side with plain flour, and then fry the skin side in a frying pan with heated olive oil, pressing it down
Bake for about 5 minutes, and once the skin is browned, bake the other side for about 2 minutes
Place the pomfret on a plate, pour a generous amount of sauce (3) on top (add water if the liquid has evaporated), sprinkle with Italian parsley, and it's done
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- Maitake
- 1 pack
-
-
Ardoino
Extra Virgin Olive - 2 tbsp
-
Ardoino
-
- minced garlic
- 1 tsp
-
- Eagle's Claw
- 1 bottle
-
- Italian parsley Chopped
- 1 tablespoon
-
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- White wine
- 20cc
-
- butter
- 5g
-
- Pomfret or other white fish would also work.
- 2 slices
-
- cake flour
- Appropriate amount
-
-
Ardoino
Extra Virgin Olive
- 1 tablespoon
-
Ardoino
-
- Italian parsley for garnish, finely chopped.
- Appropriate amount
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