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揚げ物（サーモンレアカツ）｜George ジョージさんのレシピ書き起こし

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George George / Jojiro ch's person

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Ingredients

サーモン(刺身用) : 400g
塩糀 : 適量
長ネギ : 1/2本
梅干し : 2個
マヨネーズ : 大さじ1〜2
パセリ : 適量
茹で卵 : 2個
溶き卵 : 適量
パン粉 : 適量
Cheese (Parmesan) : 適量
小麦粉 : 適量
塩胡椒 : 少々
パセリ : 適量

Time required

25minutes

Procedure

1) サーモンの下準備をする 00:24
Cut the salmon into 4 pieces and spread with salt koji.
Leave in the refrigerator for 20 minutes.
2) タルタルソースを作る 01:27
Finely chop the green onions and pickled plums.
Mash the boiled eggs in a bowl, add mayonnaise and mix.
Add green onions and pickled plums and mix.
Season with salt and pepper.
Chop the parsley and add to it.
3) put bread crumbs on 03:08
Place the bread crumbs in a bag, crush them into small pieces with a cotton swab, and remove them into a bowl.
Put the beaten eggs in a vat and add the cheese (Parmesan) while shaving it.
Remove 1 from the refrigerator and wipe dry with kitchen paper.
Dip in flour, egg wash, and breadcrumbs in that order, then coat again in egg wash and breadcrumbs.
Coat the remaining three with bread crumbs in the same way.
4) 揚げる 04:56
Heat oil (not listed) to 180℃.
Fry each piece for about 1 to 1 and a half minutes.
5) 盛り付ける 05:39
揚がった4を切りお皿にのせる。
2をたっぷり添えて完成。

Point

・The required time does not include the time the salmon rests in the refrigerator.
・I used Costco salmon.
・By applying salt koji, the flavor of the salmon is brought out and it becomes softer.
・Adjust the amount of mayonnaise in the tartar sauce to your liking.
- Adding cheese to the egg mixture adds depth to the flavor.
-Once you have breaded the salmon, try not to touch it as much as possible.
・Use plenty of oil and fry the salmon without turning it over to avoid overcooking.