Cooking Studio Culinary Art 2026.Sep.
Ingredients
| Autumn salmon | 2 pieces ・・・Sprinkle lightly with salt and let sit for 5 minutes. Pat dry and season with pepper. |
| Cake flour | As needed |
| Butter | 5g |
| Vegetable oil | 1 tsp |
| Mushrooms | 100g or more ・・・Use shimeji, maitake, king oyster mushrooms, or similar mushrooms. |
| Vegetable oil | 1 tsp |
| Salt and pepper | A little |
| Soy sauce | 1-2 drops |
＜White Sauce＞
| Butter | 10g |
| Cake flour | 1 tbsp |
| Milk | 150ml |
| White miso | 1/2 tsp or more |
＜Garnish＞
| Asatsuki chives | As needed |
Method
- Heat the vegetable oil, 1 tsp, in a frying pan. Add the mushrooms and sear both sides over high heat. Season with salt, pepper, and soy sauce, then remove from the pan.
- Coat the salmon all over with cake flour and shake off the excess.
- Wipe the frying pan used in step 1 with kitchen paper, then melt the butter, 5g, and vegetable oil, 1 tsp. Place the salmon skin-side down and cook over medium heat until crisp. Cook the flesh side over medium-low heat.
- In a heavy-bottomed pot, melt the butter, 10g, over low heat. Add the cake flour, 1 tbsp, and cook carefully. Add the milk, 150ml, in three additions. When the sauce begins to thicken, season with white miso, salt, and pepper.
- Spread the white sauce on a serving dish, place the autumn salmon and mushrooms on top, and sprinkle with asatsuki chives.