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パスタ（きのこと鮭のパスタ）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

autumn salmon : 1 slice
きのこ3種類 : 100g
パスタ : 80～100g
パセリ : 適量
ニンニク : 2～3個
唐辛子 : 1個
オリーブオイル : 適量
バター : 5g
魚醤 : 小さじ1/2～1
黒胡椒 : 適量
water (for boiling) : 適量
Sudachi (juice) : 適量
水(ソース用) : 50cc

Time required

40minutes

Procedure

1) prepare the material 00:19
Peel off the skin of the raw salmon.
Sprinkle with salt and let it sit for a while.
Peel the garlic cloves, remove the buds and crush with a knife.
Chop the parsley.
Crack the mushrooms by hand.
Wipe off the water from the raw salmon and cut it into bite-sized pieces.
2) make the sauce 03:53
Put water (for boiling) and salt (not listed) in a pot and bring to a boil.
Add garlic and olive oil to a frying pan and heat.
When bubbles form from the garlic, reduce the heat to low.
When you can smell the garlic, add the hawk's claws.
Add mushrooms and mix.
Flip it over several times to color it.
Add raw salmon and mix.
3) boil the pasta 06:15
Add the pasta to the boiling pot and bring to a boil.
4) finish the sauce 06:45
Add the boiling water from 3 to 2.
Add water (for the sauce) and mix.
Add butter and fish sauce and mix.
Add parsley and turn off the heat.
5) 仕上げる 08:12
Add drained 3 to 4.
Add olive oil and black pepper and mix quickly.
Serve on a plate and finish with sudachi (fruit juice).

Point

・If you grill the removed salmon skin, it will be a snack.
・Since raw salmon has an odor, sprinkle salt before using to remove the odor.
・Use fresh parsley. The aroma is more suitable for pasta than dried parsley.
・The salt concentration when boiling pasta is 1 to 1.5%.
・When adding pasta water to the sauce, add it little by little.