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ホイル焼き（鱈のホイル焼き）｜料理人設楽の料理道場さんのレシピ書き起こし

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Ingredients

鱈の切り身 : 2枚
玉ねぎ : 1/4個
しめじ : 1/4個
えのき : 1/5個
レモン : 2切れ
有塩バター : 70g
万能ネギ : 適量

Time required

40minutes

Procedure

1) 鱈の下処理をする 03:26
Add water (not listed) to a frying pan and heat to 80-90 degrees.
Add the cod and heat until the surface turns white.
Turn off the heat, cool it under running water, and remove the scales.
Wipe off the water from the cod with kitchen paper.
2) 材料を切る 04:52
玉ねぎの芯を取り除き、3mmの厚さに薄切りする。
しめじの石づきを取り、ほぐす。
えのきの石づきを取り、割いて半分に切る。
レモンを輪切りにする。
3) アルミホイルで包む 06:43
Arrange the onions in the center of the aluminum foil and place the cod on top.
Add shimeji mushrooms and enoki mushrooms and wrap with aluminum foil.
4) 蒸し焼きにする 08:09
Add water (not listed) and 3 in a frying pan, cover and bring to a boil over medium heat.
When it boils, reduce the heat and simmer for 15 minutes.
5) 仕上げる 09:39
Place 4 on a plate and garnish with lemon.
Top with salted butter, all-purpose green onions, and sprinkle with pepper (not listed) to complete.

Point

・You can use either raw or salted cod.
・Pick the salted cod in 1% salt water and remove the salt in the refrigerator for 4-5 hours before using.
・Rinse raw cod, sprinkle with 1-1.2% salt, and leave for 30 minutes before using.
・You can eat it with soy sauce or ponzu if you like.
・As the seasoning is light, use 1.2% salt if you want to make it stronger.
・Use 30cm x 30cm aluminum foil.
・If you want to add a strong flavor, sprinkle salt and pepper after putting the ingredients in aluminum foil.
・When steaming, add about 1 cm of water.
・Heat the cod for at least 1 minute with a core temperature of 75 degrees or higher.