Oven grilled snapper Ingredients: Snapper 100g Tomato ¼ Lemon Italian parsley Sauce: Egg yolk miso 30g Fresh cream 50cc Milk 30cc Dashi stock 80cc Butter Salt Pepper Usukuchi Soy Sauce Shungiku puree Cooking directions: Cut the snapper into 3 pieces, lightly coat in salt and leave for 1 hour. Cut the tomatos into quarters. Mix Corn oil 90% to Seasame oil 10% together. Lightly fry the snapper on both sides in the oil mixture from #3. Coat tomatos in the oil mixture from #3 and on a baking tray along with the snapper and bake for 10 minutes at 180 degrees. Add all of the ingredients in a pot except for butter and boil down. After boiled down, take off the heat and stir though butter and shungiku puree. Make sure to check the taste after stirring through butter and shungiku puree. Pour the in a bowl and place the snapper and tomatos ontop. Decorate the dish with lemon and Italian parsley. 30th/31st of December
Japanese Egg Omellete with Sea Eel with Sansho sauce Ingredients: Steamed Eel x1 Egg omellete: Eggs x3 Egg Yolk x1 Dashi 60cc Sake 5cc Mirin 3cc Usukuchi Soy 6cc Steamed Sea Eel Sauce: stock 200cc Sake 80cc Mirin 45cc Sugar 12g Usukuchi Soy 45cc Kabayaki Sauce: Sake 140cc Koikuchi Soy 180cc 270cc Sugar 60g Oil White Raddish Cooking directions: (Kabayaki Sauce). First, mix sake and mirin in a pot and bring to a boil. Once hot, add soy and sugar and reduce to 70%. Open up the sea eel with a knife and pick out the bones. Pour hot water on the skin of the eel and scrape using a knife to clean. Mix all steamed sea eel sauce ingredients in a pot and bring to a boil. Once the sauce reaches 100 degrees, add the sea eel and keep boiling for 15 minutes on medium heat. Turn off the heat after 15 minutes and leave for 5 minutes. Take out the sea eel out of the pot and place on a tray and place another smaller tray on top for one hour to keep its shape. Note* The sea eel will curl up and lose its shape after boiling, so use the two trays to reshape the eel. Brush and glaze the eel with kabayaki sauce and use a portable flame to torch the eel all over, do this twice. Cut the Eel into half long ways. Mix the egg omellete ingredients in a bowl. Heat a Japanese omellete frypan on medium heat, and pour a thin layer of egg mixture in the pan and add the sea eel. Once the bottom of the egg mixture has set, roll into a log shape form one side to the other. Keep adding thin layers of the egg mixture to make omellete. 4th/5th of January
6th/7th of January Oyster and Spinach Gratan Ingredients: Oysters (in 150g Spinach 80g White vegetable sauce 60g Milk Butter Bacon Oil White vegetable sauce: Sliced 30g Sliced mushroom 30g Flour A 15g Flour B 20g Butter Butter Milk Salt Pepper Cooking Directions: Take the oysters out of the shell and wash with the grated radish and rinse again in water. Add the oysters in a pot of boiling water in for around 10 seconds. Keep the used water for use later on. Boil the spinach in lightly salted water and once cooked, cool down in water. Add the cooked spinach, milk to a food processor to make a paste. White vegetable Sauce cooking directions. Cook the onions and mushrooms in a frypan until brown then add Flour A and keep cooking. Next add butter A until melted then add flour B. Next, devide the milk into four portions and slowly add one portion after another while stirring. Once all the milk is added, turn off the heat and add butter B. Add oil to a separate frypan and cook the bacon. Once the bacon is crisp, add butter and oysters and sauté. In a bowl, add the spinch paste, white vegetable sauce, fresh cream and mix well. Add salt and pepper to taste. In the empty shells, add a little bit of the sauce, then place an oyster in each and then pour more sauce over the top. Bake the oysters in an oven at 220 degrees for 5 minutes.