Original Text / Japanese
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まず、一品目はスモークサーモンのマリネです。
本場北海道産の美味しいサーモンを使いまして、かかっているソースはフランス料理でも使われているものです。
これに、和歌山名物の醤油を隠し味でアレンジしております。
二品目は、グリンピースのポタージュです。
ここに、大根を和風に煮込んだものを浮かべ、その上にバター・牛乳・小麦粉などで作りましたベシャメルソースをかけております。
メイン料理は、天然ヒラメをじっくりフライパンで蒸し煮し、それから出た出汁をパプリカなどの野菜と生クリームのソースに仕上げております。
Rating
50
Translation / English
- Posted at 03 Jul 2009 at 18:39
First of all, here is marinade of smoked salmon.
We offer delicious salmon produced in Hokkaido and the source is the one used for french cuisine.
In addition, as secret ingredient, we added the soy sauce from Wakayama.
Then here is green peas potage.
On japanese white radish simmered in the japanese style and covered with bechamel sauce made of butter, milk, flour and so on.
Finally main dish.
We steamed natural flatfish long time and covered the flatfish with sauce cooked with its juice and some vegetables like paprikas and fresh creme.
We offer delicious salmon produced in Hokkaido and the source is the one used for french cuisine.
In addition, as secret ingredient, we added the soy sauce from Wakayama.
Then here is green peas potage.
On japanese white radish simmered in the japanese style and covered with bechamel sauce made of butter, milk, flour and so on.
Finally main dish.
We steamed natural flatfish long time and covered the flatfish with sauce cooked with its juice and some vegetables like paprikas and fresh creme.
Rating
50
Translation / English
- Posted at 03 Jul 2009 at 19:14
The first dish is a marinade of smoked salmon.
This is a delicious salmon from the home Hokkaido with special sauce over it also for French dishes.
The soy sauce of Wakayama typical product is arranged to this as secret ingredient.
The second is potage of green peas with Japanese radish cooked in Japanese style floating here, on which bechamel sauce made with butter, milk, and flour etc. is spread.
The main dish is a natural flatfish thoroughly steamed and cooked on a frying pan, with the soup left during which process is made into the sauce with paprikas and whipped cream.
This is a delicious salmon from the home Hokkaido with special sauce over it also for French dishes.
The soy sauce of Wakayama typical product is arranged to this as secret ingredient.
The second is potage of green peas with Japanese radish cooked in Japanese style floating here, on which bechamel sauce made with butter, milk, and flour etc. is spread.
The main dish is a natural flatfish thoroughly steamed and cooked on a frying pan, with the soup left during which process is made into the sauce with paprikas and whipped cream.
Rating
50
Translation / English
- Posted at 03 Jul 2009 at 20:19
The first dish is marinated smoked salmon.
We use delicious salmon raised in Hokkaido, famous for the fish.
The sauce is also used in French food and we put a little seasoning of good soy sauce, produced in Wakayama.
The next one is potage of green peas.
Floating on this is Japanese radish cooked in Japanese soup.
On top of it we put bechamel sauce made from butter, milk, flower and others.
The main dish is Japanese wild flounder.
We steamed it slowly in a pan and mixed the juice coming from the fish with vegetables like bell pepper and dairy cream, making it sauce.
We use delicious salmon raised in Hokkaido, famous for the fish.
The sauce is also used in French food and we put a little seasoning of good soy sauce, produced in Wakayama.
The next one is potage of green peas.
Floating on this is Japanese radish cooked in Japanese soup.
On top of it we put bechamel sauce made from butter, milk, flower and others.
The main dish is Japanese wild flounder.
We steamed it slowly in a pan and mixed the juice coming from the fish with vegetables like bell pepper and dairy cream, making it sauce.
