Yellowtail Salsa Verde
- Yellowtail fillet 480g
- Strong flour Sufficient amount
- Olive oil Sufficient amount
- Garlic 1 clove
- White wine 70cc
- Short-necked clam 240gm
- Water 240cc
- Italian parsley 20ｇ
- Salt To taste
- Pepper To taste
Japan-produced yellowtail with its ample fat and soft flesh is ideal for stews.
This is a simple recipe, but by boiling it together with short-necked clams and vegetables, its tastiness becomes concentrated, and is finished with a richly aromatic sauce.
How to make it
A dish with the concentration of seafood tastiness
Soak the clams in salted water for half to a whole day and flush them of sand.
Finely chop the garlic, onion and leaf parts of the Italian parsley.
Pour olive oil into a pan, fry the garlic, add the onion and fry on a low heat slowly until they soften and the water content has gone.
Add the white wine, put on a high heat and evaporate off the alcohol. When the alcohol has evaporated, add the water, bring to the boil, and add the Italian parsley.
Add the yellowtail and clams to the pan, bring to the boil and heat on a low heat.
Pile on a plate and serve.
Born in Catalonia, Spain.
Originally a housewife, she is one of only four female 3-star chefs in the world.
In 1988, she opened Restaurant Sant Pau in her hometown overlooking the Mediterranean Sea. As a rare 3-star female chef with no previous training in other restaurants, she was awarded 3 Michelin stars in 2006.
She continues to captivate gourmets around the world with her overflowing creativity and artistic cuisine.
Yellowtail Yellowtail, a species special to Japan, is a fish familiar on Japanese dining tables from olden days. Although delicious eaten raw in sashimi, carpaccio, etc., cooked dishes such as shioyaki (salt broiling) teriyaki and shabushabu bring out the tastiness of its fat.