Cooking in a frying pan

• 1. Marinate the pink salmon with seasoning A.
• 2 Slice the pumpkin and cut it in half lengthwise.
• 3 Cut the eggplants in half lengthwise and make diagonal cuts.
• 4 Seed the peppers and cut them in half lengthwise.
• 5 Deep fry "2", "3" and "4" and drain off the oil.
• 6. Add a small amount of oil (step 5) to a frying pan and fry the garlic over low heat until golden brown. Remove from the frying pan.
• 7 Heat frying pan (6) over medium heat, sprinkle flour on (1), brown on both sides, add butter and mix well.
• Place "7" in 8 serving bowls and sprinkle with coarsely ground black pepper.
• 9 Add the deep-fried pumpkin, eggplant, and bell peppers and sprinkle lightly with salt.

Steam convection cooking

• 1Preheat the steamer convection oven.
• 2 * Set the combination mode at 250°C and 30%. (For cooking, the recommended setting is 230°C and 30% steam.)
• 3 *Preheat the oven to a temperature 20-30°C higher than the cooking temperature. (When starting cooking, lower the temperature to the actual cooking temperature.)
• 4. Put an appropriate amount of butter into a stainless steel bowl and cover with plastic wrap.
• 5 Place "2" on a heated convection oven and melt the butter.
• 6. Place the floured pink salmon and sliced ​​garlic in a hotel pan and spray the surface of the fish with spray oil.
• 7. Heat in a preheated steamer on combi mode at 230°C with 30% steam for 10 to 12 minutes.
• 8 Pour melted butter over “5”.

*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.