蕎麦（サバ缶とトマトの冷やし蕎麦）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 20minutes
Salmon Meuniere | Yu you's recipe transcription
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Ingredients
- salmon : 2 off
- Shiokosho : Appropriate amount
- Cake flour : Appropriate amount
- Olive oil : 1 tablespoon
- Butter (for baking) : 5g
- Butter (for finishing) : 5g
Time required
25minutes
Procedure
-
1)
Preparation
00:39
Sprinkle salt and pepper on both sides of the salmon and let it sit for 10 minutes.
-
2)
Sprinkle with cake flour
01:12
Put the cake flour in the vat and let the flour spread so that it covers both sides of the salmon thinly.
-
3)
Bake
01:50
After adding olive oil and butter, line up the salmon before igniting, start heating by adjusting the heat between medium and low heat, and when the skin is savory, turn it over to low heat and let it cook.
-
4)
Serve
03:57
Serve with vegetables. Serve with lemon or tartar sauce if you like.
Point
The salmon uses raw salmon that is not salty.
When sprinkling salt and pepper on salmon, sprinkle salt and pepper on the bat, line up the fillets, and sprinkle more salt and pepper from above to sprinkle evenly.
Salmon salt and pepper should be lenticel.
If you bake the salmon in olive oil without dusting it, it will become poire.
Baking with butter alone makes it easier to burn, so I bake it with olive oil.
The salmon begins to bake from the skin. Turn it over and sprinkle some oil on it while baking. (Called Aroze)
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