Seafood｜Spring｜Western food｜鰆のソティ あさりとはまぐりのソース
Sautéed Spanish Mackerel with Clam and Hamaguri Sauce
Culinary Art Studio 2016.April
Ingredients
| Spanish Mackerel | 2 pieces (60g×2) ... Season with salt and pepper, let sit, and coat with flour. |
| Flour | As needed |
| Olive Oil | 1 tbsp |
| Clams and Hamaguri Clams | 200g ... Purged |
| Fuki (Butterbur Stalks) | 30g ... Boiled |
| Bamboo Shoots | 50g ... Boiled |
Seasonings
| White Wine | 2 tbsp |
| Garlic | 1/2 clove ... Minced |
| Capers | 12 pieces ... Minced |
| Anchovy | 1 piece ... Minced |
| Salt and Pepper | As needed |
| Cornstarch | 1/2 tsp |
Garnish
| Lemon | As needed |
| Kinome (Sansho Leaves) | As needed |
| Olive Oil (Extra Virgin) | As needed |
Procedure
- Heat a frying pan, add olive oil, and cook the Spanish mackerel skin-side down until crispy. Remove and set aside.
- In a pot, add the clams, garlic, white wine, capers, and anchovy, then heat.
- Once boiling, add fuki and bamboo shoots. Bring to a boil again, and once all the clams have opened, season with salt and pepper.
- Place the Spanish mackerel on a plate, arrange the clams, fuki, and bamboo shoots. Thicken the clam broth with cornstarch and pour over. Drizzle with olive oil and garnish with lemon and kinome.