チュロス（ホットケーキミックスのチュロス）｜ホッとケーキさん。さんのレシピ書き起こし
ホッとケーキさん。 Time required : 40minutes
#Seafood dishes
#Side dishes
#Complimented rice
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Cod Provençal | Transcription of the recipe by Hôtel de Mikuni
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Ingredients
- 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
Time required
30minutes
Procedure
-
1)
Prepare tomatoes
01:40
Remove the calyx of the tomatoes and cut into combs.
-
2)
Prepare for cod
02:57
Sprinkle salt on both sides of the cod.
-
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)
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)
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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