Autumn｜Seafood｜Western｜わかさぎのから揚げ クリームソース添え
Crispy Fried Pond Smelt with Cream Sauce
Culinary Art Workshop - 2016.Sep.
Ingredients
| Pond Smelt (Wakasagi) | 100g ... Sprinkle with sake and salt. |
| Rice Flour | As needed |
| Lotus Root | 50g ... Thinly sliced. |
| Sudachi (Citrus) | As needed |
| Frying Oil | As needed |
Cream Sauce
| Butter | 10g |
| Rice Flour | 1 tsp |
| Milk | 80ml |
| Mikawa Roasted Sake | 1/2 tbsp |
| Water | 2 tbsp |
| Mirin | 1 tsp |
Instructions
- Pat the pond smelt dry and coat with rice flour.
- Heat oil to 170°C and fry the lotus root and pond smelt until crispy. Sprinkle salt on the lotus root.
- Cream Sauce: Melt butter in a pot and stir in rice flour. Gradually add milk while stirring to achieve a creamy texture. Add Mikawa roasted sake, water, and mirin for seasoning.
- Plate the pond smelt and lotus root. Grate sudachi peel over the dish and serve with the cream sauce on the side.