【プロレシピ】現役フレンチシェフが作る 鮮魚と甘夏のカルパッチョ ヴィネグレットソース仕立て｜FJCLUB Carpaccio,”AMANATU”

【プロレシピ】現役フレンチシェフが作る 鮮魚と甘夏のカルパッチョ ヴィネグレットソース仕立て｜FJCLUB Carpaccio,”AMANATU”

Ingredients: White fish (this time grunt), sweet summer, asparagus, radish, fruit tomato, olive oil This time sweet summer is used to make carpaccio. It’s a citrus season, so it’s refreshing. First of all, from the pretreatment. Radish is halved with leaves. In Amanatsu, peel the skin to make Cartier and keep the juice together with the squeezed juice. Divide the fruit tomatoes in half. Next, boil the water and boil the asparagus and radish to the extent that the texture remains. Radish has different fires on the leaves and the body, so boil only the body first and then boil the leaves quickly. Peel the asparagus and divide it into 4 equal parts. I think it will be just right in 1 and a half minutes for asparagus and 2 minutes for radish. Raise both and let them cool. Next, make a vinaigrette. This is easy, just add olive oil to the sweet summer juice and mix. The ratio of liquid and oil should be 1: 1. If you mix it well, it will emulsify. This completes the preparation. Next, chop the grunt like sashimi. The fish can be sashimi at the supermarket. It looks like salmon. If you prepare it yourself, grate it into three pieces, remove all the bones, sprinkle salt and sugar only on the body, and marinade in the refrigerator for about an hour. The reason is that salt is taste and sugar is deodorant. Like salt, sugar has a dehydrating effect that removes water from foodstuffs and is effective in removing odors. It will be effective if it is left for 20 to 30 minutes after being sprinkled. Substances that are dissolved in liquid have the property of moving from the one with the lower concentration to the one with the higher concentration. When two types of liquids are present with a semipermeable membrane (a membrane that allows only molecules or ions of a certain size or less to pass through), the low molecular weight substance moves from the lower concentration side to the higher concentration side. Pressure is applied. This is osmotic pressure. Cell membranes and capillary walls have semipermeable membrane properties. Small molecule substances such as water, inorganic salts, amino acids and monosaccharides can freely pass through the semipermeable membrane. Also, when comparing salt and sugar, salt has a smaller molecule, so if the amount is the same, it will move more strongly than sugar. Therefore, if you want to infiltrate quickly, it is desirable to use both sugar and salt as in this case, or increase the amount of salt alone. Finally, it’s serving. This time, I combined Isaki and Amanatsu, who have the same name as my partner. Matching fish and citrus is a common pattern. Vinegar tightening is famous in Japan. By tightening with vinegar, the sweetness and umami of the fish will stand out. The same is true for French, which is not vinegar-tightened, but you can make something similar by adding vinaigrette instead. Fresh fish and sweet summer carpaccio are complete! As for the vegetables to be combined, I chose this one with an emphasis on color. I think it’s a colorful and beautiful dish. Please try by all means try.

今日の料理は、柑橘の季節なのでさっぱりと。
鮮魚と甘夏のカルパッチョ ヴィネグレットソース仕立てです。

■材料
白身魚(今回はイサキ)
甘夏
アスパラガス
ラディッシュ
フルーツトマト
オリーブオイル

OP　　　 0:00
材料紹介　0:29
下準備　　0:34
ソース 　　1:17
魚さばき　2:14　　
完成　　　4:01

*******************************************************************

過去に作ったおすすめ動画はこちら！

【フランス料理】鮮魚のポワレ ブールブランソース

【フランス料理】牛フィレ肉のステーキとフォアグラのポワレ マデラソース

【ゆっくり解説】フレンチレストランのランクとドレスコード

【ジビエ】猪の赤ワイン煮

【仕込み】マデラソース

【ASMR】野菜を切る音

【紹介動画】1分でわかる！French＆JAZZ倶楽部

*******************************************************************

フランス料理と音楽をより気軽にお楽しみいただければ幸いです。
動画を良いと思った方はチャンネル登録、高評価よろしくお願いします！
#フランス料理#カルパッチョ#ヴィネグレットソース

*******************************************************************