{"id":4270,"date":"2023-03-15T10:43:19","date_gmt":"2023-03-15T01:43:19","guid":{"rendered":"https:\/\/www.floridacitrus.jp\/grapefruit\/?post_type=fdoc-recipe&p=4270"},"modified":"2023-03-15T11:06:16","modified_gmt":"2023-03-15T02:06:16","slug":"shiogama-yaki","status":"publish","type":"fdoc-recipe","link":"https:\/\/www.floridacitrus.jp\/grapefruit\/recipes\/shiogama-yaki\/","title":{"rendered":"\u8c5a\u30d5\u30a3\u30ec\u8089\u306e\u30b0\u30ec\u30fc\u30d7\u30d5\u30eb\u30fc\u30c4\u306e\u5869\u91dc\u713c\u304d\u3000\u305d\u306e\u679c\u6c41\u3068\u751f\u59dc\u30bd\u30fc\u30b9"},"content":{"rendered":"\n

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\u6750\u6599<\/h2>\n\n\n\n
\u25a0\u6750\u6599(4\u4eba\u524d)<\/li>
\u30d5\u30ed\u30ea\u30c0\u30b0\u30ec\u30fc\u30d7\u30d5\u30eb\u30fc\u30c4\u30001\u500b(\u767d)<\/li>
\u30d5\u30ed\u30ea\u30c0\u30b0\u30ec\u30fc\u30d7\u30d5\u30eb\u30fc\u30c4\u30001\u500b(\u30eb\u30d3\u30fc)<\/li>
\u8c5a\u30d5\u30a3\u30ec\u8089\u3000400g<\/li>
\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u300010cc<\/li>
\u305f\u3053\u7cf8<\/li>
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\u3010\u5869\u91dc\u306e\u751f\u5730\u3011<\/li>
\u8584\u529b\u7c89\u3000240g<\/li>
\u6c34\u300090cc<\/li>
\u7c97\u5869\u3000120g<\/li>
\u5375\u767d\u300060g\uff08M\u30b5\u30a4\u30ba2\u500b\uff09<\/li>
\u306b\u3093\u306b\u304f\u3000\u4e00\u7247<\/li>
\u30ed\u30fc\u30ba\u30de\u30ea\u30fc\u3000\uff12\u679d<\/li>
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\u3010\u30b0\u30ec\u30fc\u30d7\u30d5\u30eb\u30fc\u30c4\u3068\u751f\u59dc\u306e\u30bd\u30fc\u30b9\u3011<\/li>
\u7389\u306d\u304e\u300080g(\u307f\u3058\u3093\u5207\u308a)<\/li>
\u751f\u59dc\u300020g(\u307f\u3058\u3093\u5207\u308a)<\/li>
\u30b3\u30eb\u30cb\u30b7\u30e7\u30f3(\u30d4\u30af\u30eb\u30b9)\u300010g(\u307f\u3058\u3093\u5207\u308a)<\/li>
\u30d0\u30bf\u30fc\u300010g \uff0b15g<\/li>
\u679c\u6c41\u3000120cc<\/li>
\u679c\u8089\u3000100g(5mm\u89d2\u306b\u30ab\u30c3\u30c8)<\/li>
\u751f\u30af\u30ea\u30fc\u30e0\u300050cc<\/li>
\u7c97\u633d\u304d\u9ed2\u3053\u3057\u3087\u3046\u30002g<\/li>
\u5869\u3000\u9069\u91cf<\/li>
\u4ed8\u3051\u5408\u308f\u305b(\u304a\u597d\u304d\u306a\u304a\u91ce\u83dc)<\/li><\/ul>\n\n\n\n
\u8abf\u7406\u6cd5<\/h2>\n\n\n\n\n\n
豚フィレ肉のグレープフルーツの塩釜焼き　その果汁と生姜ソース<\/span>
■手順<\/p>
・豚フィレ肉は太さを合わせたこ糸で縛り、フライパンにオリーブオイルを入れ強火で回りをしっかり焼く(フライパンは洗わない)<\/p>
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【A】
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・グレープフルーツは皮を剥き、①皮、②果肉(別々にする)、③果汁(混ぜる)に分ける
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※果汁が出やすくなるので房の方に身が残るように切って果実を分ける<\/p>

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・【塩釜の生地】の材料を全てボウルに入れて木杓子で混ぜ合わせ、チャック付きポリ袋に入れて30分休ませる

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【グレープフルーツと生姜のソース】
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1.【A】のフライパンにバター10gを入れて溶かし、生姜・玉ねぎを入れて弱火でしっかり炒める
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2. コルにション(ピクルス)と③果汁を入れて半量まで煮詰める
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3. 生クリームを入れバターを15gを入れてよく混ぜ合わせ、②果肉、黒こしょう、塩を入れ味を整える ※グレープフルーツはみずみずしさを残したいため煮込まないように気をつける

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【塩釜焼き】
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1. ラップの上に生地を乗せ、その上にラップを乗せて、上から平に伸ばす。(豚フィレ肉が包める大きさまで)
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2. グレープフルーツの①皮と【A】の焼いた豚フィレ肉を乗せて包む
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3. 天板に乗せて200°Cのオーブンに入れる。12分入れて、ひっくり返して8分入れてオーブンから出す。8分常温で寝かし生地をカットし、クッキングペーパーの上にあげる。

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【盛り付け】
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1. 豚フィレ肉をカットし、お皿に盛り付ける
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2. グレープフルーツにグラニュー糖をかけてバーナーで炙る
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3. 付け合わせのお野菜と共に盛り付ける
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4. グレープフルーツと生姜のソースをかけて黒胡椒とグレープフルーツの皮をすりかける

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レシピ考案者：「ラロシェル山王」料理長楠野大さん<\/p>
@la.rochelle_sannou<\/a><\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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