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A collaboration with Pride Fish 🐟 This time, we have Nagasaki's "Natural Nagasaki Flounder". When it exceeds 4kg, it has such an impressive presence that it is called "Zabuton Hirame". Not only is it large, but it is also a white fish with a soft and mild taste, and Chef George has made an exquisite stew with Hakutsuru Blanc! This is a special recipe with flounder and Hakutsuru Blanc as the main ingredients! ◆PRIDE FISH "Nagasaki Wild Flounder" https://www.pride-fish.jp/JPF/pref/de... ◆Paired alcoholic drink "Hakutsuru Blanc" https://www.e-hakutsuru.com/products/... [Nagasaki Wild Flounder Braised in Hakutsuru Blanc / Recipe] ◆Ingredients (serves 2) 2 slices of flounder, (stock for broth) 60cc Hakutsuru Blanc, 170cc water, 30cc soy sauce, 15g sugar, 30cc mirin, 10g ginger, honey (to taste), chicken stock powder (to taste), 50g komatsuna, some green onions, potato starch, black pepper (a little) ◆Directions 1. Remove the scales, innards and head, fillet the flounder into 5 pieces, and cut it to the size needed for broiling. 2. Put the flounder in boiling water, blanch, and drop into ice water. 3. Put the ingredients for the simmering in a pot, add sliced ginger and the flounder, bring to a boil, cover, and simmer for about 10 minutes. 4. Remove the fish, dissolve the broth in water, and thicken with potato starch. 5. Lightly boil the komatsuna and use shredded green onions. 6. Place the flounder on a plate, pour the sauce over it, and garnish with shredded green onions and komatsuna. Finished. #Hakutsuru #FishDay #FishCookingClub