柑橘香る“みかん鯛”で春フレンチ｜ふきのとうの苦みとあさりの旨みが重なる極上ポワレ

A collaboration with Pride Fish 🐟 This time, we're using "Mikan Tai" (mandarin orange sea bream) from Ehime Prefecture to create a spring French appetizer. The mandarin orange sea bream, with its citrusy flavor, is pan-seared until the skin is crispy, and layered with the slight bitterness of butterbur sprouts, the umami of clams, and the richness of white wine and fresh cream, creating a dish that truly embodies spring. The mandarin orange sea bream has little fishy smell, making it easy to eat even for those who are not particularly fond of fish. For those days when you want to make a slightly special appetizer at home, please enjoy it with Hakutsuru Blanc. ◆PRIDE FISH Aiiku Fish Mandarin Orange Sea Bream https://www.pride-fish.jp/JPF/pref/de... ◆Featured Alcohol "Hakutsuru Blanc" https://www.e-hakutsuru.com/products/... 【Pan-Seared Mandarin Orange Sea Bream with White Wine Sauce of Butterbur and Clams / Recipe】 【Ingredients (for one serving)】 Mandarin Orange Sea Bream 100g Clams 10 White Wine 50cc Butterbur 3 Heavy Cream 60cc Butter 15g Salt and Pepper to taste Olive Oil to taste Kumquat Peel (optional) 【Instructions】 ① Fillet the sea bream and portion it into 100g portions. Season with salt and pepper. ② If the outer skin of the butterbur sprouts is dirty, peel it off. Boil in salted water for about 15 seconds, then plunge into ice water. Drain and roughly chop. ③ Heat olive oil in a frying pan, then cook the sea bream from step ①, skin-side down. Once about half cooked, remove from the pan. Add the clams and white wine to the same pan and cover. ④ Once the clam shells open, remove the clams, add the heavy cream, and bring to a boil. Finally, add the butter, adjust the taste and consistency, then return the butterbur sprouts and sea bream to the pan and cook until well combined. 【Serving】 Arrange the sea bream, clams, and sauce on a plate. #Hakutsuru #FishDay #FishCookingClub