How to Make Trout Caviar with Soy Sauce | Trout en Papillote | Fishing in Catskill
Автор: Miki Ueyama
Загружено: 2020-10-26
Просмотров: 1851
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Trout Caviar with Soy Sauce
Ingredients
1 Full Skein Trout Roe
2 Tbsps Salt
50cc Soy Sauce
2 Tbsps Sake
1 Tbsp Mirin
1. Rinse and unravel the trout roe in warm water (105F) with your hands. Remove the skeins.
2. Dunk the trout roe in the salted warm water and let it sit for 5 min. Drain in a sieve.
3. In a sauce pan, pour the sake and heat it up until boiling.
4. In a small bowl, place the soy sauce, mirin, boiled sake, trout roe and comb.
5. Let it sit in the refrigerator for 1 day. You can keep them for up to 1 week in the refrigerator.
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Trout en Papillote
1. Cut and clean the trout. Season the inside and outside of the fish with salt.
2. Cut the parchment paper into big long heart shape.
3. In a small bowl, put miso, sake and mirin and mix well.
4. Peel the carrot and cut into 2 inch- long thin stripes.
5. Slice the onion and shiitake mushroom.
6. Chop the scallions.
7. Place the whole trout on the parchment paper, put the vegetables on it and pour the miso graze over them.
8. Wrap it all up and place on the baking pan.
9. Preheat the oven to 380F.
10. Grill the wrapped fish for 20 min.
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