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蒸し煮（鱈とじゃがいも・玉ねぎの蒸し煮）｜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

raw cod : 2 slices
玉ねぎ(薄切り) : 1個
じゃがいも(メークイン) : 2個
オリーブオイル : 大さじ1
塩 : 適量
こしょう(白) : 適量
無塩バター : 15g
白ワインビネガー : 大さじ1
パセリ : 1つまみ

Time required

30minutes

Procedure

1) prepare 01:22
Cut the potatoes (May Queen) into thin slices.
Lightly sprinkle both sides of the raw cod with salt and pepper (white).
2) Cook 03:04
Heat a frying pan and add half the olive oil.
When the oil warms up, add the potatoes (May Queen) and sprinkle lightly with salt and pepper (white).
Stir-fry the potatoes (May Queen) until cooked, then remove to a vat.
Add the remaining olive oil to a frying pan and sauté the onions over high heat until golden brown.
Place the raw cod on top of the onions and add the potatoes (May Queen).
Add the white wine vinegar, cover and simmer over low heat for 3 minutes.
Check the situation and add if there is not enough water.
Cover again and steam for 2 minutes.
3) finish 06:33
Add butter and sprinkle with parsley.
Evaporate the water over high heat.
Taste and season with pepper (white) to your liking.
Arrange potatoes and onions on a plate.
Finished with cod.

Point

・The portion is for 2 to 4 people.
・A series to learn from Georges Auguste Escoffier, the father of modern French cuisine.
・Since Lyon is inland, salted cod is used, but this recipe uses raw cod.
・As for the cod, sweet salted cod may be used. If using sweet salted cod, adjust the amount of salt.
・In Escoffier's recipe, the cod is cut into bite-sized pieces, but in this recipe the cod is cooked as a fillet.
・If you use potatoes and onions, it will be Lyon-style.
・It is a simple recipe that allows you to enjoy the flavor of the ingredients.
・It is good to have Provence rosé wine.