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鱈のボルドレーズ｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

Cod : 4 slices
onion : 120g
garlic : 1 piece
White wine : 60ml
Unsalted butter : 20g
Olive oil : moderate amount
salt and pepper : moderate amount
(A) Bread crumbs : 50g
(A) Parsley : 2 tablespoons
(A) lemon juice : a little
ベビーリーフ : お好みで
レモン : お好みで

Time required

30minutes

Procedure

1) prepare 00:52
Mix (A).
Brush a gratin dish with olive oil.
Wash the baby leaves and cut the lemon into wedges.
Chop the garlic and onion.
2) season the cod 02:17
Lightly season the cod with salt and pepper and place skin side down in a baking dish.
3) fry garlic and onions 03:07
Before the frying pan gets hot, add garlic and butter and heat.
When it becomes bubbly, add the onion and fry.
When it becomes soft, add white wine and evaporate the alcohol.
4) make herb bread crumbs 04:25
Add (A) mixed in 3 and mix the whole.
After adjusting the taste with salt and pepper, put it on top of 2.
5) オーブンで焼く 06:10
180℃のオーブンで4を15分焼く。
焼き色が付いていなければ追加で3分焼く。
6) 盛り付ける 07:00
皿にベビーリーフを盛り、上に5を乗せる。
レモンを添えて完成。

Point

・You can use any fish you like, even if it's not cod. If you are concerned about the bones, you can save them first.
・It will be easier to squeeze the lemon if you use a hidden knife to remove the streaks.
・By frying the onions, the bitterness disappears and the sweetness increases.
・Put the bread crumbs on the cod so that you can't see it.