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アクアパッツァ（アジのアクアパッツァ）｜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

アジ(3枚おろし) : 4枚
塩 : 少々
胡椒 : 少々
オリーブオイル : 大さじ2
garlic (sliced) : 1片
(A) Cherry tomatoes : 12個
(A) white wine : 50cc
(A) Thyme : 2枝
kelp : 6cm
水 : 50cc～
イタリアンパセリ : 少々
レモン : 1個
Olive oil (for finishing) : 大さじ1

Time required

20minutes

Procedure

1) prepare the material 00:48
Put thinly sliced kelp and water in a bowl and soak for about an hour.
Cut off the ends of the lemon, cut it in half and remove the seed.
Make several cuts in the flesh of the fruit.
Peel the skin a few mm wide from the cross section.
Tie loosely without cutting off the end.
2) Season horse mackerel 02:29
Put horse mackerel in a tray and sprinkle both sides with salt and pepper.
3) bake 02:50
Put olive oil in a frying pan and heat it over high heat.
Add garlic and fry.
Put the 2 skin down and bake it, and when the fire goes through, turn it over.
4) 煮る 04:37
Add (A) and 1 kelp to 3 together with the broth, and simmer while pouring the broth.
Sprinkle with salt and pepper and simmer for 5 minutes.
Add chopped Italian parsley, olive oil (for finishing), and pepper.
Complete with 1 serving on the plate.

Point

・Soak the kombu in water for about an hour and add the dashi stock.
・Slitting the lemon makes it easier to squeeze.
・If you heat horse mackerel for too long, it will collapse, so heat it in a short time.
・After adding the kombu in step 4, taste and adjust the taste with salt and pepper.
・You don't have to enter if you don't have time.