スフレケーキ（ヨーグルトのスフレケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 60minutes
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Autumn salmon Poire Bourg-Blanc sauce | Hotel de Mikuni's recipe transcription
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Ingredients
- Autumn salmon : 1 piece
- Unsalted butter : 20g
- White wine : 90cc
- White wine vinegar : 20cc
- onion : 15g
- Cold unsalted butter : 100g
- salt : Appropriate amount
- pepper : Appropriate amount
Time required
30minutes
Procedure
-
1)
Prepare the material
00:44
Finely chop the onion and lightly salt and pepper the salmon.
-
2)
Make bourboulenc sauce
01:35
Put white wine, white wine vinegar and onions in a pan and mix. After boiling down about half, add cold butter and mix until thickened. Turn off the heat, taste and salt and pepper.
-
3)
Bake autumn salmon
05:23
Heat the butter in a frying pan and slowly bake the autumn salmon from the skin over low heat. Add butter on the way and cook while sprinkling melted butter.
-
4)
Serve
06:56
Once the sauce has been warmed, spread the sauce on a plate and place the grilled salmon on it.
Point
・ A recipe for autumn salmon poire boules blanc sauce by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Bourg-Blanc sauce is for 2 servings.
・ Bourg-Blanc sauce is a basic sauce that has been around for 100 years, meaning white butter sauce.
・ If you don't have white wine, you can use sake.
・ When adding butter, mix it so that it does not separate.
・ If you like a thick sauce, boil it well and add butter.
・ It is delicious even if you garnish it with boiled vegetables.
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