チーズ焼き（ブロッコリーのチーズ焼き）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 30minutes
Hamachi and Hamaguri's Aqua Pazza | Kimagure Cook's recipe transcription
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Ingredients
- Yellowtail : 1 tail
- Salt and pepper : a little
- Garlic : 1 piece
- Olive oil : Appropriate amount
- tomato : About 10
- Clams : Appropriate amount
- clam : Appropriate amount
- water : a little
- White wine : a little
- Shredded parsley : a little
Time required
40minutes
Procedure
-
1)
Handle
03:10
Cut the belly, drop the head, and remove the internal organs. Take the scales and cut into 3 pieces. Remove the sickle and plow the abdomen. Wrap in a dehydrated sheet and leave in the refrigerator for a day.
-
2)
Make a fillet
05:23
Remove the dehydration sheet, cut in half, and add salt and pepper. Finely chop the garlic.
-
3)
Make aqua pazza
05:56
Put olive oil in a frying pan, bake the hamachi from the skin side, and when both sides are baked, reduce the heat, add garlic, add olive oil and fry. Add tomatoes, clams, clams, water and white wine and simmer for 5 to 10 minutes.
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4)
Finish
06:29
When the mouth of the shellfish is open, take out only the shellfish and boil it on a plate until the soup is halved. Finally, add olive oil and chopped parsley and turn off the heat. Serve with the shellfish taken out and it's done.
Point
Hamachi is a child of yellowtail, so there are no eggs or milts.
Be careful as the shellfish will shrink if overcooked.
It is easier to eat if you take the bones firmly.
Even malformed yellowtail can be eaten if cooked.
Even if it's not a greasy fish, aqua pazza is delicious with the umami of shellfish.
The time required does not include the time to put it in the refrigerator.
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