味噌炒め（茄子とビーマンの味噌炒め）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし
武島たけしの極み飯 / Kiwami-Meshi Time required : 20minutes
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Boiled salmon and wakame seaweed in cream | Hotel de Mikuni's recipe transcription
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Ingredients
- salmon : 2 slices
- Wakame seaweed (dried) : 6g
- onion : 1/2 piece
- garlic : 1/2 piece
- Mixed beans : 1 bag
- Fresh cream : 1/2 cup
- salt : Appropriate amount
- pepper : Appropriate amount
- Olive oil : 2 tablespoons
Time required
30minutes
Procedure
-
1)
Prepare the material
00:22
Rehydrate the wakame seaweed with water. Slice the onion and chop the garlic. Put a hidden knife in the skin and season the salmon with salt and pepper.
-
2)
Heat the material
01:18
Put onion, garlic, salmon, mixed beans, cream, and olive oil in this order in a frying pan. Lightly salt and pepper, put wakame seaweed on it, and bring to a boil.
-
3)
Cover and steam
03:24
Cover with low heat and steam for about 10 minutes.
-
4)
Serve
04:50
Put wakame seaweed and vegetables on a plate, and put salmon on it.
Point
・ Recipe for 2 servings of "Cream boiled salmon and wakame seaweed" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Salmon dishes from the Alsace region of France.
・ If you don't like salmon skin, remove it after it is cooked.
・ Seaweed goes well with salmon.
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