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40minutes
新玉ねぎを千切りにし、鍋に入れて重さを量る。
新玉ねぎの重量の10%のバターと1%の塩を加える。
フタをして弱火にかけ、30～40分加熱する。
ジューサーでペースト状にする。
鰆に塩(分量外)を振り、馴染ませる。
皮に小麦粉をまぶし、霧吹きで湿らせた後、再度小麦粉をまぶす。
フライパンにオリーブオイルを熱し、鰆の皮目を下にして中火で焼く。
皮目に焼き色がついたら、バター(鰆用)を加える。
溶けたバターをスプーンですくって鰆にかけながら焼く。
鰆が白くなったら取り出して、キッチンペーパーで油をふき取る。
1をお皿に敷き、その上に2を乗せる。
軽く塩(分量外)を振り、オリーブオイル(分量外)を回しかけたら完成。
・Coat the skin with flour and mist, then sprinkle with flour again to make the skin fragrant.
・If you scoop the butter with a spoon and swirl it around as you grill it, it will slowly cook and the meat will become soft.
・For fresh onions, you can omit the process of turning them into a paste using a juicer and leave the onion flesh on.
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May you come across today's delicious recipes!
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