| ‚PD |
Cut the rock trout open and remove all the
bones to make two fillets. Place the fillets
the skin-side down, and make numerous cuts
along the meat, 1cm apart, without cutting
the skin. |
 |
| ‚QD |
Wash the pieces of burdock root, boil them
for 5 minutes, and soak in cold water. Cut
each piece of burdock root lengthwise into
8, equally-sized pieces, leaving 5mm from
the end uncut. |
 |
| ‚RD |
Marinate (1) and (2) in the wakasa sauce
for approx. 15 to 20 minutes. |
 |
| ‚SD |
Cut the carrot and pumpkin into 3cm x 1.5
cm x 1mm strips. Boil them briefly and soak
in cold water. Boil the spinach leaves, soak
in water and cut into pieces the same size
as the carrot and pumpkin. |
 |
| ‚TD |
Remove the fish and burdock root from the
sauce and dry them well. Dry the vegetables
prepared in (4), and insert them in the cuts
of the fish. Place two pieces of the burdock
root on each piece of fish and roll the fish
around the burdock root. |
 |
| ‚UD |
Wrap (5) in plastic wrap, place in a vacuum-pack
shrink bag and vacuum pack it at 100%. Soak
the bag in boiling water to shrink it. |
 |
| ‚VD |
Heat (6) in a steam convection oven at 800C
for approx. 40 minutes until the center temperature
reaches 720C (this is for rolls that are
5 cm thick and the initial center temperature
is 30C). Rapidly chill the rolls to 30C within
90 minutes and save. |
 |
| ‚WD |
To serve, reheat (7), and remove the rolls
from the bag. Broil the surface of the rolls
over a gridiron. Apply the wakasa sauce 2
to 3 times while broiling. |
| ‚XD |
Cut each roll in half, and place them on
serving dishes with broad beans cooked in
salted water. Add some Japanese pepper leaf
buds on the side. |
<Note> |
| Although we tend to believe that seasonings
permeate faster in a vacuum-packed bag, I
did not find such effect. When you marinate
food that does not contain any air in its
tissue in a vacuum-packed bag, the pressure
applied is negligible and the time required
for marinating is about the same as by conventional
methods. Considering the waste of time and
the cost of the bag, I recommend that you
marinate food without vacuum packing. However,
you may prefer to prepare a time-consuming
dish like this whenever time allows. At that
time, the vacuum-pack cooking method is useful.
Also, when you broil thick, marinated food,
the surface often gets burned before it is
thoroughly cooked inside. This can be prevented
by employing the vacuum-pack cooking method. |
Akihiro Tamego |
|
