Spanish Mackerel Cooked with Peppers and a Garnish of Spring Cabbage Puree
- 2015-04-22
- Wed
- 18:00
Topic:Shokugeki no Souma's Recipe
Ingredients (for 2 people):
Steps:
2 pieces of spanish mackerel fillet 200g of cabbage 2 tablespoons of water | (B) 2 tablespoons each of sake, mirin and soy sauce 1 tablespoon of salad oil |
(A) 1 tablespoon of butter 2 tablespoons of fresh cream Half a teaspoon of consomme granule | Suitable amounts of salt, pepper, japanese pepper powder and leaf buds |
Steps:
- Cut the cabbage into chunks and put it in a heat-resistant bowl. Add water, wrap it gently, and heat it in the microwave. (4 minutes in a 600w microwave)
- Put the cabbage from (1) together with (A) in the food processor and mix it until it's like puree. Season it with salt and pepper.
- Heat the salad oil in a frying pan and fry the mackerel, starting with the skin-side, in it. Once both sides are fried, add (B) and mix everything on a high flame.
- Boil it down until there's little juice, and once that happens, sprinkles it with Japanese pepper powder and move it to a fish. Use leaf buds previously beaten by hand as a topping and the puree from (2) as a garnish and it's complete!