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Piccata (mackerel piccata kumquat sauce)|Otel de Mikuni's recipe transcript

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Ingredients

  • mackerel : 2 slices
  • 塩 : 小さじ1/2
  • 小麦粉 : 適量
  • 溶き卵 : 1個
  • オリーブオイル : 小さじ2
  • 無塩バター : 30g
  • 金柑 : 8個
  • 白ワイン : 100cc
  • レモン汁 : 大さじ1
  • 白胡椒 : 少々

Time required

35minutes

Procedure

  1. 1) take mackerel bones 01:29

    Remove the mackerel bones.
    Sprinkle salt on the bat and place the mackerel.
    Sprinkle salt on top and leave for 10 minutes.

  2. 2) Prepare the kumquat 03:20

    Cut the kumquat into rings.

  3. 3) put on clothes 04:09

    Wipe off the salt from step 1 with kitchen paper.
    Cut into 2 equal parts and insert a hidden knife into the skin.
    sprinkle with white pepper.
    Coat both sides with flour and beaten egg in that order.

  4. 4) 焼く 05:36

    フライパンを強火にかけてオリーブオイルをひく。
    3の皮目を下にして入れ、溶き卵を上からかける。
    中火の弱火にして5分焼く。
    裏返して5分焼く。
    裏返して3分焼く。
    裏返してお皿に移す。

  5. 5) ソースを作る 10:55

    フライパンに金柑を入れる。
    強火で炒めて香りを出す。
    白ワインを入れて煮詰める。
    無塩バターとレモン汁を入れて煮詰める。
    弱火にする。

  6. 6) 盛り付ける 12:20

    サバのピカタの上に5をかけて完成。

Point

・A piccata recipe using winter seasonal mackerel and kumquat.
・The amount is for two people.
・Check the mackerel bones by touching them with your fingers.
・If you are concerned about kumquat seeds, remove them.
・In step 5, add water if it boils down too much.
・Kumquat can be substituted with yuzu.

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