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Grilled Sukemune cod with butter and ponzu sauce


time30min

sukesouponzu

メニューコンセプト

This is an arrangement of meunière. Flour-coated cod is grilled in butter and seasoned with ponzu sauce. It has a refreshing taste.

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Ingredients (for 1 person)

  • Plus Sukemune cod (bone removed) 60g 1 piece
  • Appropriate amount of flour
  • 3g butter
  • 10ml ponzu sauce
  • [Side dish]
  • broccoli sprouts

Steam convection cooking

  • 1. Coat the frozen Suemoto cod lightly with flour, coat with melted butter, and arrange on a tray in a steam convection oven.
  • 2 Heat in a preheated steam convection oven.
  • 3 (2) While it is still hot, coat the whole thing in ponzu sauce and serve on a plate.
  • Divide into 4 serving bowls and garnish with broccoli sprouts.

POINTApplication tips

  • 1 The salt content varies depending on the type of ponzu sauce, so if it's not salty enough, add a little more salt.

*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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