暑い日に◎、白ワインやビールに合う冷製おつまみ「背黒いわしのオリーブオイル漬け」

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1. まずはいわしの下ごしらえ。いわしは目が澄んでいて、皮が破れたりしてない新鮮なものを選ぶ。

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2. いわしはスプーンを使って三枚におろす。エラの横に少しスプーンを立てながら差す。

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3. お腹の部分を避けながら尾に向かって身をこそぎおとす。

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4. 反対側の身も同じように。抑える時に力を入れ過ぎると身が潰れてしまうので注意。コツを掴むと早く出来るように。

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5. おろしたいわしをボールに入れ、水でよく洗う。水が濁らなくなるまでよく洗おう。

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6. ざるにあけて軽く水気をふき、塩を全体にふり5分ほど置く。

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7. キッチンペーパーで水分をよく拭く。

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8. 保存容器に入れ、オリーブオイルをかぶるまで注ぐ。皮をむいて潰したニンニク、塩胡椒で軽く味付けし、レモン汁、カットしたレモンも入れる。あればオレガノなどのハーブなども入れるとよい。冷蔵庫で半日寝かしたら完成。

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9. バゲットに乗せてどうぞ。冷えた白ワインやスパークリングワインにぴったり。

" } }
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背黒いわしのオリーブオイル漬け

インポートファッションブランドの代理店「SDI」の本部長・赤峰健介さんは、「小学生の頃から台所に立っていた」というだけあって家庭料理がお得意。普段から夕飯をメインに腕を振るった美味しそうな料理の数々を、自身のインスタグラムにもアップしている。本連載では、思わず真似して作ってみたくなるような、超簡単で美味しい「家で居酒屋気分」を楽しめるレシピをご紹介。

ケニーノバナー細版

【ケニーノ赤峰のおうち居酒屋食堂】vol.124 背黒いわしのオリーブオイル漬け

強烈な猛暑が続く日々は、夜の晩酌もさっぱりしたおつまみがほしいところ。そこでおすすめなのが、いわしのオイル漬けだ。 いわしをおろすのは少し手間がかかるが、おろし方のコツを掴めば簡単。おろした後はニンニクやレモンと合わせてオイルに漬けるだけ。新鮮ないわしを見つけたら、ぜひ試してみよう。

今日作っておいて半日以上寝かせて冷やしておけば、明日の晩酌の最高のおつまみに! 白ワインやビールがどんどんすすみそうだ。

<p>1. まずはいわしの下ごしらえ。いわしは目が澄んでいて、皮が破れたりしてない新鮮なものを選ぶ。</p>

1. まずはいわしの下ごしらえ。いわしは目が澄んでいて、皮が破れたりしてない新鮮なものを選ぶ。

<p>2. いわしはスプーンを使って三枚におろす。エラの横に少しスプーンを立てながら差す。</p>

2. いわしはスプーンを使って三枚におろす。エラの横に少しスプーンを立てながら差す。

<p>3. お腹の部分を避けながら尾に向かって身をこそぎおとす。</p>

3. お腹の部分を避けながら尾に向かって身をこそぎおとす。

<p>4. 反対側の身も同じように。抑える時に力を入れ過ぎると身が潰れてしまうので注意。コツを掴むと早く出来るように。</p>

4. 反対側の身も同じように。抑える時に力を入れ過ぎると身が潰れてしまうので注意。コツを掴むと早く出来るように。

<p>5. おろしたいわしをボールに入れ、水でよく洗う。水が濁らなくなるまでよく洗おう。</p>

5. おろしたいわしをボールに入れ、水でよく洗う。水が濁らなくなるまでよく洗おう。

<p>6. ざるにあけて軽く水気をふき、塩を全体にふり5分ほど置く。</p>

6. ざるにあけて軽く水気をふき、塩を全体にふり5分ほど置く。

<p>7. キッチンペーパーで水分をよく拭く。</p>

7. キッチンペーパーで水分をよく拭く。

<p>8. 保存容器に入れ、オリーブオイルをかぶるまで注ぐ。皮をむいて潰したニンニク、塩胡椒で軽く味付けし、レモン汁、カットしたレモンも入れる。あればオレガノなどのハーブなども入れるとよい。冷蔵庫で半日寝かしたら完成。</p>

8. 保存容器に入れ、オリーブオイルをかぶるまで注ぐ。皮をむいて潰したニンニク、塩胡椒で軽く味付けし、レモン汁、カットしたレモンも入れる。あればオレガノなどのハーブなども入れるとよい。冷蔵庫で半日寝かしたら完成。

<p>9. バゲットに乗せてどうぞ。冷えた白ワインやスパークリングワインにぴったり。</p>

9. バゲットに乗せてどうぞ。冷えた白ワインやスパークリングワインにぴったり。

今日は何する?何着る?

365DAYS今日のVゾーン

2022

VOL.334

Summer

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