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Method:
To prepare flatfish, the dorsal and
pelvic fins and tail have slime with a muddy smell. Scrape it
off with a knife. The tail has lots of slime, so carefully
remove it. Lay the fish with the black skin upward and the head
on the left. Lift the head a little with one hand and scrape off
the fish scales from the tail toward the head with a knife.
Place the head on the right. Insert the knife under the gill
opening and detach the base of the gill cover, drawing the red part
out. Make a cut about 2 inches below the pectoral fins on the
white skin. Turn it over, push the back of the cut and draw the
guts out with a knife. Remove the remaining guts with fingers
under running water. Rinse quickly and pat dry completely.
Make about five cuts crosswise diagonally at intervals of
¾ inch (2
cm). Move the knife toward you. Add the dashi stock to the
pan and bring it to a boil over high heat. When it comes to a
boil, add the ingredients for the simmering stock and bring it to a
boil again. Place fish with the black skin upward and baste with
simmering stock with a ladle to prevent the fish from breaking into
pieces. When the color of the surface with cuts has changed, do
the same with another fish. Turn the heat to medium and cover
the fish with aluminum foil as a drop lid. Avoid using a wooden
drop lid, or the heavy weight will spoil the skin of the fish.
Simmer for 5-6 minutes and turn off the heat. Boil the komatsuna
briefly in salted water, cut into pieces, soak in the liquid and
garnish. To serve, contrary to ordinary fish, place the head of
the fish on the right. Spread the liquid and put the komatsuna
in the front.
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