We prepare the dish “Sjacke Royal” under the direction of the crockery of the restaurant “Planet Sushi”

With the approach of summer, let while only calendar, the body starts to prepare and demand instead of fatty mantles something easier, for example a fish. According to the writer Peter Weil, “a heartfelt fishy revelry” can be found in Japan.

“The Japanese, confessing love, put their palms not to the heart, but to the stomach,” the author writes. – They are sure that the soul is in the stomach. Therefore, they make hara-kiri, releasing the soul to freedom. “

 So that the soul was calm, we decided to make a fish called “Syake Royale”. In this we were helped by the court of the restaurant “Planet Sushi” Anton Nichkasov.

“Sjacke Royal” is a salmon with a thick sauce. The way a dish looks is just as important as what it tastes.

To make one serving you will need: 110 g of salmon, shiitake mushrooms – 30 grams, a pinch of salt and pepper, a little vegetable oil. For the decor, prepare 5 grams of red caviar, 80 grams of rice, a little sesame, a slice of lemon and tomato and a sprig of parsley.

For the sauce, you will need butter – 20 g, milk – 30 g, cream 33% – 30 g, flour – 30 g.

In a piece of fish we make a longitudinal incision in the form of a butterfly. Thanks to the cut, the fish will be well fried and beautifully opened.

Sprinkle the fish with salt and pepper …

… and start to dress. We put the saucepan on medium heat and melt the butter in it.

In the meantime we cut shiitake mushrooms with straw. If you do not find such mushrooms in the refrigerator, but mushrooms are found, take them.

Pour the flour into the melted butter.

Add salt to taste and stir constantly, so that the sauce preparation turns into a homogeneous mass.

Now we dilute it with milk.

Again, stir well and remove from heat.

Slightly wrapping the fish in flour …

… we send it to a hot frying pan with a little oil.

Fry the fish until slightly golden in color.

Return to the sauce – add the sliced ​​mushrooms.

Pour the cream and mix.

We put the resulting mass on a piece of fish …

… we send it to the oven (in our case a grill) for an average fire and wait for a golden crust.

While the fish does not become gold, we prepare a plate for it. In a small bowl, put the boiled rice and compact it compact.

We tilt the bowl to the plate, remembering how in childhood they made kulichiki in the sandbox.

Next to rice, we have lemon slices, a tomato and a sprig of parsley. For beauty.

Sprinkle rice with sesame seeds.

And put the red caviar on the fish.The dish is ready. Bon Appetit!

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