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『卵のゼリー寄せ』フランスの超定番のお惣菜!| オテル・ドゥ・ミクニさんのレシピ書き起こし

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材料

  • Soft-boiled eggs : 2 pieces
  • ゼラチン : 10g
  • 水(ゼラチン用) : 大さじ2
  • 和出汁パック : 1袋
  • water (for soup stock) : 500cc
  • スモークサーモン : 4枚
  • ディル : 適量

所要時間

25分

手順

  1. 1) soften the gelatin 01:01

    Combine gelatin and water (for gelatin) to soften.

  2. 2) make jelly dough 01:21

    Put the water (for the dashi) and the Japanese dashi pack in a pot.
    When it boils over the heat, reduce the heat to low and heat for 3 minutes to remove the soup stock.
    Remove the Japanese soup stock pack and turn off the heat.
    Add 1, dissolve and mix.
    Place in ice water (not listed) and cool while stirring.
    Put a small amount in a cocotte and put it in the refrigerator to cool.

  3. 3) prepare the ingredients 04:25

    Cover soft-boiled eggs with smoked salmon.

  4. 4) ココットに入れる 05:08

    2のココットに3を入れる。
    残りのゼリー生地を入れる。
    ディルを乗せる。
    残りのゼリー生地を入れる。
    バーナーで炙る。
    冷蔵庫で一晩置いて固める。

  5. 5) 仕上げる 06:36

    鍋に湯(分量外)を沸かす。
    4をココットごと入れて温める。
    ココットを取り出し、ゼリーを取り出す。
    皿に盛り、ディル(分量外)を乗せて完成。

Point

・A recipe for egg jelly, a classic French side dish.
・You can substitute kombu and bonito first dashi for the Japanese dashi pack.
・The required time does not include the time to harden overnight in the refrigerator.
・In the video, hot water (outside the quantity) is boiled in a pot and the cocotte is added, but it is safer to put the hot water (outside the quantity) in a vat.
・You can add salt and pepper if you like.

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