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Bouillabaisse | Transcription of recipe by Hôtel de Mikuni

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Hotel de Mikuni

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Ingredients

sea bream : 3 slices
あさり : 1パック
玉ねぎ : 1/4個
セロリ : 10cm
ニンニク : 1かけ
じゃがいも : 1個
トマト : 中2個
八角 : 1個
水 : 300cc
オリーブオイル(マリネ用) : 15g
オレンジの皮 : 少々
サフラン : ひとつまみ
オリーブオイル(加熱用) : 大さじ1
塩胡椒(鯛用) : 適量
塩胡椒(調整用) : 適量

Time required

30minutes

Procedure

1) marinate the sea bream 01:25
Season the sea bream with salt and pepper (for sea bream).
Peel the orange and remove the white part.
Slice it up and put it on top of the sea bream.
Put saffron on top of the sea bream.
Drizzle with olive oil (for marinating).
2) じゃがいもの下準備をする 02:54
じゃがいもを薄切りにする。
3) トマトの下準備をする 03:16
トマトのヘタを取り除く。
角切りにする。
4) 加熱する 04:05
Bring the pan to high heat.
Add olive oil (for heating).
Add the onions, celery and garlic and sauté.
Add 1 marinade.
Add potatoes and fry.
Add tomatoes and fry.
Add water and octagon and bring to a boil.
Cover and reduce heat to low.
Heat for 2-3 minutes to cook the potatoes.
Add the clams, cover, and cook.
Once the clams have opened, add the sea bream skin side down.
Cover and heat for 2-3 minutes.
Flip the sea bream.
Cover and heat.
Sprinkle with salt and pepper (for adjustment).
Cover and heat for 1 minute.
5) 盛り付ける 08:41
Arrange 4 on a plate.
Finished with aioli (out of quantity).

Point

- Thinly slice the garlic, celery, and onion.
・Peel the potatoes.
・Remove the white part of the orange peel as it is bitter.
Use tomatoes with the skin on.
・Add aioli to your liking.
・Fragrance of saffron, star anise, orange and flavored vegetables is good.