seafood
◎ Sendai French Chef's Blog
From Sendai Station, walk 17 minutes towards the southwest towards the Katahira Campus of Tohoku University.
A 6-minute walk from Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line towards the Sendai High Court (southwest).
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]
I'm Fumihito Sato, the owner and chef.
I will do my best to be of service to you today as well.
I hope you find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
France is a country where a wide variety of regional cuisines have developed in each region.
Let me introduce you to one of the local dishes.
[Shellfish and shellfish soup pie]
Soupière de crustacés et coquillages en croûte
[Cuisine from a region surrounded by the sea, featuring the delicious flavors of crustaceans and shellfish.]
Brittany is located in northwestern France, on a peninsula jutting out into the Atlantic Ocean. Around the 5th century, the region developed after the Celtic people migrated from Britain across the shore, and Celtic languages and customs remain in the region to this day.
Although it is in the north, the climate is very mild due to the influence of warm ocean currents. However, strong westerly winds blow throughout the year, the hours of sunshine are short, and the land is barren.
Therefore, unlike other regions of France, buckwheat replaces wheat as the main grain, and cider made from apples is the most common alcoholic beverage, rather than wine.
However, the sea is rich in seafood, and the fresh seafood platters found in restaurants are often served simply with lemon or other garnishes.
This time, we will introduce a soup that uses plenty of seafood, such as scallops and shrimp. Lightly cooked shellfish and shrimp are placed in a bowl with a sauce containing cream and saffron, and then covered with a feuilletageus and cooked.
By gently cooking the ingredients in a steamed state, the dish brings out the fresh flavor of the ingredients.
○. Shellfish and shellfish soup
Pie style
Soupière de crustacés et coquillages en croûte
[Ingredients (for 6 people)]
・Large lobster...6 pieces
・Kuruma shrimp ………6 pieces
・Oysters (medium)……6 pieces
・Scallops (adducal muscle)...6 pieces
・Mussels...1kg
・Shallots …………2 pieces
・White wine …………100g
・Unsalted butter...appropriate amount
・Vermouth liquor …………40ml
・Saffron...appropriate amount
・Fresh cream (40% milk fat)...400ml
・Pepper...to taste
[Garnish]
・Carrots: 200g
・Powaron onion (white part)………200g
・Mushrooms (small)………200g
・Butter ………15g
・Pepper …………to taste
[Finishing]
・Pepper...to taste
・Vermouth: Doryo
・Chiburettes ………2 bunches
・Feuilletage: 250g
・Whole egg: 1
・Egg yolk: 1 egg
[How to make]
◎.Preparing shrimp and shellfish
1. Remove the head and part of the shell near the head of the lobster. While holding the base of the tail, pull the meat and remove the shell and vein.
② After removing the head of the tiger prawn, remove the shell and tail from the body, make an incision on the back, open it a little and remove the vein.
3. Insert a knife into the gap in the oyster shell to remove the adductor muscle and take out the meat. Drain off the juice and set aside.
④ Heat the broth from step ③ and lightly peel the oyster meat. It will be reheated later, so leave it undisturbed at this stage. Keep the broth aside.
⑤ Remove the byssus threads from the mussels and add them to the sautéed shallots in butter. Pour in the white wine.
⑥. Cover and cook until the mussels open. As soon as they do, turn off the heat, sprinkle pepper on top and mix.
⑦ Place the mussels in a colander, drain the liquid and remove the shells. Remove any black flesh that is attached to them as it looks unsightly.
⑧ Set aside the steamed mussel water for the sauce. When serving, use a chinois made of paper to remove any fine sand.
That's all for today.
I will continue this in the next blog.
Thank you for reading to the end today.
See you again next time on the Lafleur de Suligier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Susie
[La fleur de cerisier]
It means "cherry blossom" in French.
We hope that our store will take root in this town like cherry blossoms and become a place that is loved by everyone.
We hope to become a store that can be of use to everyone.
La Fleur de Suligier
1-15-20 Ichibancho, Aoba Ward, Sendai City
Sonoda Building 1st floor
TEL 022-724-7448
Reservations Officer
Fumihito Sato
