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Spanish-style baked horse mackerel


time30min

ajiovenyaki

メニューコンセプト

It is steamed and baked in aioli sauce (garlic, egg yolk, oil, lemon juice, etc.), which is commonly used in the Catalonia region of Spain and southern France.

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Ingredients (for 1 person)

  • Plus Horse Mackerel Fillet 60g 1 piece
  • 10ml aioli sauce
  • 60g onion
  • 30g tomatoes
  • 50g potatoes
  • 1 sprig of rosemary

Steam convection cooking

  • 1. Coat the frozen horse mackerel all over with the aioli sauce.
  • 2. Slice the onion, potato, and tomato into rounds and place in a hotel pan in a steam convection oven.
  • 3 Place (1) on top of (2) along with the sauce.
  • 4. Top with rosemary and heat in a preheated steam convection oven.

POINTApplication tips

  • 1 Sprinkle cheese or herb breadcrumbs on top before baking to increase the volume.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.

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