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15 Minute White-fleshed Fish & Scallop Saute
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Chef :
cookpad.japan15 Minute White-fleshed Fish & Scallop Saute
I love fish meuniere from restaurants, and this is pretty close!! This sauce also tastes good with bread.
Ingredient
Food ration :
2 servings
1/2 clove
Garlic
2 tbsp
Olive oil
10 grams
Butter
2 tbsp
White wine
1 dash
Salt and pepper
1 pinch
Krazy salt (optional)
2 slice
Sliced lemon (optional)
Cooking instructions
* Step 1
Remove the smell of the fish by sprinkling with salt or sake. Remove the guts from the scallops. We will only be using the meat. Thinly slice the garlic.
* Step 2
Dry off the moisture from the fish and scallops with a paper towel. Coat with flour. Coat thinly!
* Step 3
Heat a frying pan and add the olive oil. Cook half of the garlic. Once fragrant, pan-fry the flour coated fish and scallops.
* Step 4
Cover with a lid and cook on low heat. Once one side has browned, flip them over. Cover with the lid again and continue cooking.
* Step 5
Once both sides have browned, remove the lid and turn the heat to high to evaporate the moisture. This will crisp the surfaces and create plump centers.
* Step 6
Serve Step 6 on a plate. Now let's make the sauce! Add the remaining garlic to the still hot frying pan. Cook well.
* Step 7
Once the garlic has cooked, add the butter and white wine. Season with salt and pepper until you think you added just a little too much.
* Step 8
Add the Krazy Salt to Step 8 at the same time as the salt and pepper for flavor.
* Step 9
Lower the heat to low and simmer. Bring it to a simmer as seen in the photo. Let it bubble until the alcohol has cooked off.
* Step 10
Note: If you cook the sauce for too long, it will start to evaporate, so only cook it until you feel like it's no longer sour and then it's done!
* Step 11
Use a spoon to scoop it out and pour it over the fish.
* Step 12
Since this is a sauce that goes well with lemon, optionally top with lemon slices. This will also add color to the dish.
Note: if there is a photo you can click to enlarge it
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