スパゲッティー（鶏ささみのスパゲッティー）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 10minutes
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ソース（鯛とあさりのヴァンブランソース）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
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Ingredients
- 鯛 : 2切れ
- 塩 : 適量
- 胡椒 : 適量
- spinach (boiled) : 2株
- (A) Clams : 200g
- (A) white wine : 120cc
- (A) Onion (chopped) : 30g
- (A) Garlic (chopped) : 1/4片
- (B) fresh cream : 50cc
- (B) Unsalted butter : 15g
- ハーブ : 適量
Time required
30minutes
Procedure
-
1)
材料の下準備をする
01:33
Make cuts in the sea bream skin.
Sprinkle both sides with salt and pepper.
Cut the spinach into bite-sized pieces. -
2)
出汁をとる
03:03
Place (A), 1 sea bream skin side down in a frying pan.
Cover and heat over high heat.
After boiling for about 3 minutes, flip the sea bream.
Cover and heat over medium heat for 3 minutes. -
3)
お皿に盛る
05:04
お皿に1のほうれん草を乗せる。
2を強火にし、鯛を取り出してほうれん草の上に乗せる。
あさりを乗せる。 -
4)
ソースを作る
05:52
Bring 2 to a boil while stirring over high heat.
Add (B) and mix.
Put on 3 and finish with herbs.
Point
・Other white fish or salmon can be substituted for sea bream.
・Use boiled spinach. You can also fry it.
・Remove sand from clams before use.
・Putting fillets in the skin of the sea bream makes it cook faster.
・Use your favorite herbs.
・The sea bream and spinach can be sautéed in butter and then covered with the sauce.
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