Olive yellowtail confit
Kagawa's Genki Rice (Kagawa Prefecture x RIKEN) Olive oilOlive YellowtailGarlicPickled Green Olives
Ingredients
For 2-4 people
- Olive Yellowtail 2 slices (160g)
- Garlic 2 piece
- Olive oil 100cc
- salt 1 tsp
- Pickled Green Olives 8 individual
- ロ ー ズ マ リ ー 2 stick
- Red peppers 1 本
Method
Sprinkle salt (outside the amount) of yellowtail and leave it for about 10 minutes.Wipe off the water and cut into bite-sized pieces.Crush the garlic with the edge of the knife.
Put olive oil and garlic in a small pan and heat over very low heat.When the garlic is fluffy, add olive yellowtail, salt, rosemary and chili peppers.
Turn it over and simmer for 10 to 15 minutes until it is cooked.
Add freshly pickled olives and serve in a bowl.
Invented
Recipe supervision: Kagawa Prefecture × National Research and Development Corporation RIKEN
This recipe is a recipe published in the health recipe book "Kagawa no Genki Rice" that utilizes agricultural and marine products produced in Kagawa Prefecture and RIKEN.
Related recipes
- Sanuki Aki Bean Myogari Fried White Fan and Swordfish Isobe Fried
- Spring Kabuto Pork Shabu-Shabu New Ginger Miso Sauce [by IKUNAS f]
- Salty soy sauce Mitarashi dango [by IKUNAS f]
- Mitoyo eggplant miso gratin
- Sanuki salmon and cherry sea bream pickled rice bowl
- Shindako Sanuki Kurage pickled in oil [by IKUNAS f]
- Sanuki octopus hand-rolled sushi
- Come on, baked donuts with soy sauce cream
- Beef curry from Kagawa vegetables
- Sanuki Yume Pork Japanese Gran Mail
