野菜炒め（ゴーヤ炒め）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 20minutes
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Cod Potato Salad | Hotel de Mikuni's Recipe Transcription
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Ingredients
- Cod : 2 slices
- potato : Oversized 1 (2 to 3 in the middle)
- onion : 1/4 piece
- garlic : 1/2 piece
- Olive oil : 2 tablespoons
- vinegar : 1/2 tbsp
- Shichimi pepper : Appropriate amount
- salt : Appropriate amount
- pepper : Appropriate amount
Time required
40minutes
Procedure
-
1)
Prepare the material
00:36
Boil the potatoes with the skin on, peel and cut appropriately and put in a bowl. Finely chop the onion and garlic.
-
2)
Bake cod
02:17
Add salt and pepper to the cod, heat olive oil (1/3 amount) in a frying pan, and bake from the surface of the skin. When the skin is cooked, reduce the heat to low and bake the other side.
-
3)
Fry the ingredients
04:22
Add onion and garlic to the frying pan of 2 and fry. When the cod is on fire, loosen it roughly and salt and pepper.
-
4)
Mix with seasonings
05:57
In addition to the bowl of potatoes, add the remaining olive oil, vinegar, and shichimi pepper and mix gently.
-
5)
Serve
06:39
Serve on a plate and complete. Keep it warm.
Point
・ A recipe for 4 servings of potato salad mixed with cod by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Potato salad to keep warm.
・ Boil with the skin on and peel it to prevent moisture from escaping. Peel while the heat remains.
・ The combined wine is Louis Bernard Cotes du Rhone Blanc in southern France.
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