September Weekend Dish: Pan-fried Pacific Saury with Plum Mayonnaise Sauce

The lingering summer heat continues to be intense.

I hope everyone is doing well and enjoying delicious drinks!

 

So, this month, when you think of autumn, it's this:

We'd like to introduce "Pan-fried Pacific Saury with Plum Mayo Sauce," using seasonal Pacific saury!

<Ingredients> Pacific saury: 3 fish / Olive oil: a little / Salt and pepper: a little

<Plum Mayonnaise Sauce> Egg yolk: 1 / Pickled plum: 1 / Onion: 1/6 / Mayonnaise: 2 tablespoons

 

<How to make>
① Remove the head and innards from the saury, make incisions on both sides, and season with salt and pepper.

 

② Line a frying pan with parchment paper, arrange the ingredients from step ① on it, and drizzle with olive oil. Cook until both sides are golden brown.

 

③ Remove the pits from the pickled plums and mash the flesh, finely chop the onion, and mix it with the egg yolk and mayonnaise.

 

All that's left is to plate it and it's done!

 

The perfect pairing is "Echigo Junmai," a sake with a light and delicious flavor.

The refreshing sourness of the pickled plums makes it easy to eat even when you're feeling tired from the lingering summer heat.

You can enjoy delicious alcoholic beverages!

 

 

Autumn is approaching. It's the perfect season for enjoying sake.

Why not enjoy the long autumn nights with seasonal Pacific saury and Echigo Junmai sake?

 

The detailed recipe will be included in the Saturday morning edition of the Niigata Nippo newspaper.Harashin flyer、

Alternatively, it will be broadcast on NST from 18:00.

Smile Stadium's "Weekend Dish"Be sure to check it out in this section!