Lifestyle

Preparation time: Seafood butter[Tomoko Nagao’s preserved food recipe #17]- Lifestyle | SPUR

Fun to make and delicious to eat. It is reassuring and reassuring to have. Preserved food that makes you feel the season and keep yourself healthy. Seafood butter that can be used as the base for cooking as well as apéro this month.

“The trick to making seafood butter inspired by British potted shrimp is to heat the butter and ingredients slowly. Be careful not to burn the butter or overcook the seafood, as it will become hard. The lemon is also cooked together and eaten as an ingredient for a refreshing and delicious taste with a slightly bitter taste.”

After adding the lemon, mix it well to thicken it so that it doesn’t separate and has a mellow finish.

“Of course, it can be put on toast, grilled vegetables or sautéed fish, or combined with potatoes and cheese to make gratin.

It will work great on your summer table.

Ingredients (easy-to-make amount)

Shrimp (medium size)
about 150g
Octopus (leg)
One
lemon
About 1/2 small
Dill
Two
capers (boiled)
2 teaspoons
garlic
1 piece
Unsalted butter
3 medium
Olive oil
50g
salt
a little

how to make

❶ Peel the shells of the shrimp and cut the back with a knife. Chop one fish into 4 to 5 equal pieces, place in a bowl, sprinkle with a generous amount of salt (not listed), and mix. Rinse off the salt with running water and wipe off the moisture. Cut the octopus and shrimp into roughly the same size. Coarsely chop the dill. Cut 3 slices of lemon into 4 equal parts and squeeze the rest. Peel the garlic clove and remove the core.

❷Put roughly sliced ​​butter in a frying pan, put shrimp and octopus, lemon slices, garlic on top, and sprinkle capers. Sprinkle lightly with salt and drizzle with olive oil.

❸ Put ② frying pan on medium heat. When the butter melts and comes to a boil, reduce the heat to low and heat slowly without burning. When the prawns change color, add lemon juice and mix with a wooden spatula. When it thickens lightly, turn off the heat and remove the garlic. Wait 2-3 minutes and add dill. The ingredients are packed in a cocotte or storage jar, and the remaining butter is poured over to complete. Store in the refrigerator for about 1 week. Eat up in 3-4 days in midsummer. Note that if the oil content is low, it will not keep for a long time.

 

[How to make grilled vegetables and seafood butter]

Cut each zucchini (yellow and green) into round slices of about 8 mm. About ₁⑊⁶ pumpkins are sliced ​​into ginkgo shapes and boiled for about 3 minutes. Place the zucchini and pumpkin in a bowl, add a pinch of salt and 1 tablespoon of olive oil, mix, spread on a baking sheet in the oven, and bake at 210°C for about 15 minutes (you can also use a toaster). Spoon an appropriate amount of seafood butter onto the baked goods.

PROFILE

Tomoko Nagaga ● Food coordinator. While she is active in magazines, etc., she develops an online store, SOUPs. She says, “Starting with plums, I’m busy making preserved foods such as plums and peaches. I also enjoy drying mini tomatoes in the hot season.”

SOURCE: SPUR August 2022 issue “Tomoko Nagao’s Preserved Food Recipes”
photography: Masahiro Sambe text: Kaori Okuda


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