Yamame trout, potato and watercress salad
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today I would like to talk about Italian regional cuisine.
Italy and France are not only neighboring countries, but they also share the same climate and ingredients in some regions, so they have many similar dishes.
This is a story about Italian cuisine, especially regional cuisine.
[Piedmont cuisine] Piemonte
We will introduce dishes eaten in the Piedmont region, with some of our own unique twists.
"Yamame trout, potato and watercress salad"
This salad is eaten in the valley area of western Piedmont near the French border.
In this region, which has no sea and produces no olive oil, one of the few standard fish dishes is river fish such as trout or carp, served with boiled eggs and dandelion dressed in walnut oil.
Here, we used bagnetto (the Piedmont dialect for salsa), which is also a popular sauce in the region, as a dressing to serve as a salad with sautéed trout and boiled potatoes.
The bagnet used here is made from breadcrumbs soaked in wine vinegar, combined with chopped boiled eggs, walnut oil, onions, capers, pickled cucumbers, anchovies, etc.
[How to make]
1. Cut the yamame trout into three pieces and remove the bones. Sprinkle with salt and pepper, coat with flour and saute in a frying pan with melted butter.
2. Boil the potatoes in salted water with the skin on, peel them, and cut them into pieces about 5 mm thick.
③. Make the walnut oil bagnet. Finely chop the boiled eggs, mix with the breadcrumbs soaked in white wine vinegar, walnut oil, finely chopped onions, capers, pickled cucumbers, and anchovies, and season with salt and pepper.
④. Place the potatoes from ② on a plate and sprinkle the cherry tomatoes cut into quarters around them. Place the bagnet from ③ on top, drizzle with walnut oil, and sprinkle with crushed walnuts.
"Insalata Russa"
It is vegetables tossed in mayonnaise, similar to Japanese "potato salad."
Although the name of this salad means "Russian salad," it is a side dish that represents Italy.
The standard ingredients are potatoes, carrots, onions, and green peas, and the authentic way to make it is to mix them not just with mayonnaise, but also with finely chopped capers, anchovies, and tuna to add depth of flavor.
The vegetables themselves are also boiled in a spicy boiling water and then seasoned with salt, pepper and red wine vinegar to ensure they do not get overwhelmed by the flavor of the sauce.
They also use two types of potatoes; the sticky ones (such as Danshaku) retain their shape, while the powdery ones (such as May Queen) are mashed and mixed into the sauce, bringing out the rich potato flavor.
For variations, you could mix in celery, pickled mushrooms, or even garnish with truffles.
That's all for today.
Thank you for reading to the end today.
See you again next time on the La Fleur de Sourisier blog! (o^^o)
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À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
