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『鱈のプロヴァンサル』鮮度がいい日本の魚で作る最高のメインディッシュ!南仏の即席トマトソースは夏にぴったり!| オテル・ドゥ・ミクニさんのレシピ書き起こし

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材料

  • cod : 2 off
  • 塩 : 適量
  • トマト : 2個
  • ニンニク : 1/2片
  • 玉ねぎ : 1/2個
  • パセリ : ひとつまみ
  • ケッパー : 25g
  • 黒オリーブ : 60g
  • オリーブオイル : 大さじ5

所要時間

30分

手順

  1. 1) Prepare tomatoes 01:40

    Remove the calyx of the tomatoes and cut into combs.

  2. 2) Prepare for cod 02:57

    Sprinkle salt on both sides of the cod.

  3. 3) Make the sauce 06:19

    Put the frying pan on high heat.
    Add olive oil.
    Put 1 in.
    Add garlic.
    Heat to emulsify.
    Boil on medium heat for 5-6 minutes.
    Crush the tomatoes with a wooden spatula.
    Add onions and heat over high heat.
    Reduce heat to low and add black olives, capers and parsley.

  4. 4) 鱈を加熱する 09:36

    2の鱈の水分と塩をキッチンペーパーで拭き取る。
    鱈の皮目を下にして、3に入れる。
    とろ火で10分煮る。

  5. 5) 盛り付ける 10:32

    お皿にソースを盛る。
    鱈を乗せる。
    ニンニクを添える。

Point

・ Chop the onion in advance.
・ Chop the parsley in advance.
・ Crush the garlic in advance.
・ Since Japanese tomatoes are soft, it is not necessary to boil them.
・ By sprinkling salt on the cod, water can be removed by the effect of osmotic pressure.
・ Suzuki or flatfish may be used instead of cod.

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