#663『魚のブランケット』鱈、サーモン、アンコウでも！フランスの家庭の味！｜シェフ三國の簡単レシピ

Fish stew - Simple recipes from chef MIKUNI [Ingredients] 2 pieces of white fish (cod, salmon, anglerfish, etc.) 1 package clams 1 pack of mushrooms 1/2 of an onion 100 ml white wine 1 egg yolk 100 ml fresh cream 2 tablespoons unsalted butter 1/2 of a lemon Dill, to taste 1 bag of GABAN bouquet garni Salt and pepper to taste ［Buttered Rice] 1 cup rice 1 cup water 20g onion 15g carrots 10g celery 15g butter ======================== We present to you the simple recipes of Kiyomi Mikuni, the owner and chef of HOTEL DE MIKUNI, a French cuisine restaurant in the Yotsuya district of Tokyo. ======================== ▼HP https://oui-mikuni.co.jp/ ▼Instagram   / hoteldemikuni   ▼Facebook   / hoteldemikuni.tokyo   ======================== Pushing further the concept of natural cuisine: '' my Japanized cuisine ''. Japanized, this means the following: after having mastered traditional French cuisine perfectly, Japanizing it and fully expressing its spirit and its philosophy in a way that French cooks cannot express themselves. The proof is that Kiyomi Mikuni received from the French republic the insignia of knight of the legion of honor, and was named doctor honoris causa by the university Francois Rabelais. He is the first Japanese chef to have received the Legion of Honor, and there are only 4 chefs in the world who have had the honor of being named honorary doctorate by this university. This is the pride of the Mikuni hotel. Please enjoy 'Japanized', the culinary philosophy and spirit of Mikuni.