Hello!
This is shokutsu, where I introduce recipes from famous Japanese chefs!
Today’s recipe is for white fish muniere, taught by Chef Yuzuhara, who runs a French restaurant in Tokyo.
For the fish, I used flounder, which is a familiar fish in Japan, but you can use any other fish as long as it is white fish.
I will write down the detailed recipe and cooking instructions, so please refer to it!
~Ingredients (for 2 servings)~
★Ingredients
flatfish 160g (80g per serving)
Butter (for meuniere) 20g
milk Dosage
strong flour Dosage
Salad oil Dosage
★Assorted dishes
Asparagus 2 sticks
spinach 1 bunch
garlic 1/2 piece
salt a pinch
Colored herbs as desired
★Burnt butter soy sauce
Butter 40g
Vinegared capers 10g
Vinegared caper juice 5g
Lemon 1/4 of a small piece of rice
tomato 20g
parsley Dosage
Soy sauce 1 teaspoon
shallot 10g
~Cooking Procedure~
★Preparation
Salt the flounder and place in the refrigerator.
Remove the water from the flounder.
Season with salt, cover with plastic wrap and refrigerate for a while.
★bake
Heat oil in a frying pan.
Dip the flounder in milk and flour.
Cook until the flounder is cooked through.
Add butter and heat while pouring.
Remove the flounder and let rest.
Sauté spinach.
Stick a fork in the halved garlic cloves and sauté.
Sprinkle with salt.
Sauté the asparagus.
Remove the spinach.
★Finishing touches
Cut the asparagus into bite-sized pieces.
Cut the flounder in half.
Arrange on a serving platter.
Pour the sauce over the flounder and garnish with herbs for color.
~What you will learn~
Preparation for tasty flounder
How to make flounder moist and crispy
#cooking #recipe #chef #fishrecipe #french #tokyo #tokyogourmet #meunier