【普通のムニエルに戻れない】3つのコツで石川のアカガレイをお店級の極上つまみに
A collaboration with Pride Fish 🐟 This time, we're introducing a dish using "Ishikawa's Red Flounder": Red Flounder Meunière with Rösti and Tonnato Sauce Red flounder is a fish with a refined and light flavor, yet possesses a rich umami taste. This time, we've devised a special technique for coating the fish with flour and cooking it to create an incredibly fluffy meunière! The combination of fragrant rösti and the tonnato sauce, which layers the umami of tuna and anchovies, creates a dish that allows you to enjoy restaurant-quality satisfaction even at home. Please enjoy it with Hakutsuru Blanc! 🍶 ◆PRIDE FISH Ishikawa Red Flounder https://www.pride-fish.jp/JPF/pref/de... ◆Featured Alcohol "Hakutsuru Blanc" https://www.e-hakutsuru.com/products/... 【Red Flounder Meunière with Rösti and Tonnato Sauce】 ◆Ingredients (per serving) Red Flounder (half fillet) Butter 10g g May Queen potato 1 All-purpose flour appropriate amount Pure olive oil appropriate amount Butter 10g Salt and pepper appropriate amount Parsley (chopped) 3g Capers 10 pieces [Tonnato Sauce] ・Tuna 50g ・Anchovy 1 fillet ・Mayonnaise 40g ・Lemon juice 5g ・Capers 5g ・Dijon mustard 5g ・Milk 30g ・Black pepper appropriate amount ・Extra virgin olive oil 5g ◆Instructions ① Make the tonnato sauce. Combine all ingredients and blend in a blender. ② Peel the May Queen potato, cut it into thin strips, transfer to a bowl, season with salt, and let sit for 5 minutes. Wipe off any excess moisture with a paper towel. Heat a generous amount of pure olive oil in a frying pan, and fry the potatoes. (Use a ring mold if available) Once browned, Flip it over, add butter, and cook until golden brown, then remove from the pan. ③ Fillet the flounder into 5 pieces and remove the skin. Season with salt, coat with flour, and sauté in butter. 【Serving】 1. Place the rösti from ② on a plate. 2. Place the flounder from ③ on top of the rösti. 3. Pour the tonnato sauce from ① over it. 4. Garnish with chopped parsley and capers. #Hakutsuru #FishDay #FishCookingClub
