杉養蜂園

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Sautéed fish with Lemon&Honey Ratatouille veggies

Sautéed fish with Lemon&Honey Ratatouille veggies

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ハニーレモン 1,000g
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Ingredients (for 2people)

  • Sea bream fillet  2 Fillets

    Butter 10 grams

  • Cherry tomatoes 4 pieces

    Garlic 2 cloves

  • Salt Pepper One pinch

    Flour as appropriate

  • Olive oil 100ml

    Lemon & Honey 1 tablespoon

  • Eggplant 1 piece

    Bell peppers (red & yellow) 1 each

  • Salt 1 teaspoon

    Rosemary 1 sprig

  • Green bell pepper 3 pieces

    Asparagus 3 pieces

  • Black pepper as appropriate

  • Bacon slab 60 grams

    Corn half size

How to cook:

1Peel garlic cloves and crush with back of kitchen knife.Use kitchen knife to remove corn from the cob by shaving kernels away in thick vertical strokes.Cut cherry tomatoes into quarters. Dice bacon and the rest of the veggies together in 1cm chunks. 
 

2Add crushed garlic and olive oil to a large, thick pot and cook over low heat to slowly bring out an aroma. Add bacon and continue cooking.
 

3Add all the other veggies except the cherry tomatoes. Add Lemon & Honey and salt,and rosemary if on hand, then cover with lid and let gently simmer until the veggies are cooked through. 

 

4Add tomatoes, and stew for a short time,season with salt and pepper to taste, then let cool.

 

5For the seam bream fillet, sprinkle with salt and pepper and pat with flour.Add to buttered and heated frying pan, and fry until the skin-side of fillet is crispy.Fry both sides, then transfer to dish.  Cover with Lemon & Honey ratatouille to serve.

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