Autumn｜Japanese｜Mushrooms｜Seafood｜真鯛ときのこのアクアクッパ風
Sea Bream and Mushroom Aqua Cotta Style
Culinary Art Studio - September 2012
Ingredients
| Sea bream fillets | 2 pieces (80g each) - marinate |
Marinade
| Salt | A pinch |
| Sake | 1 teaspoon |
| Olive oil | 1 tablespoon |
| Garlic | 1/2 clove - sliced |
| Clams | 10 pieces - purged |
| Shiitake & White Maitake mushrooms | 70g - cut into suitable sizes |
| Water spinach | 6 stems |
| Lemon | As needed |
Seasoning
| Sake | 30ml |
| Mikawa roasted sake | 1 heaping tablespoon |
| Water | 100ml |
Instructions
- Heat olive oil in a frying pan and sauté the garlic. Once fragrant, add the sea bream skin-side down and sear until golden brown. Remove from the pan.
- In the same pan, add the clams, mushrooms, and
. Cover with a lid and steam-cook. - Once the clams open, return the sea bream fillets to the pan, add the water spinach, and briefly simmer.
- Plate the sea bream, adjust the flavor of the broth, and pour it into the dish. Garnish with lemon.