28 January 2012

Maguro steak, Kabu no amazuduke soe


Tuna is difficult fish for french cuisine.  I think this is because the fish is high in iron and slight sourness of it's taste.  It's better to cook simply with olive oil rather than to serve with sauce.  I lightly sauteed the tuna in olive oil and poured the soya sauce based "Nikiri" in the end.  Slices of turnip is marinated in vinegar and sugar.

「鮪のステーキ・蕪の甘酢漬け添え」これは鮪をオリーブオイルで軽くソテーし、煮きり醤油をかけたもの。それにかぶを甘酢に漬けたものを添えた。まぐろはフレンチでは扱いが難しい魚であまりアレンジをしない。おそらく鉄分が高く、身の味に若干の酸味があるからだと思う。それが寿司にするととても美味しくなるということは、米の糖分と酢飯の酸味が合うからだろう。お酒がすすむ料理ができた。

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