Saba school?Salmon school?Cooker Remi Hirano & Akika Wada recipe confrontation at "Norwegian mackerel vs salmon"!

　In recent years, salmon and mackerel have attracted attention as a nutritious ingredient.Above all, Norwegian mackerel is quickly frozen and ships caught only in the best season and ships it to Japan over three years for salmon and reaches Japan as it is.Therefore, you can enjoy juicy deliciousness throughout the year.

　Norwesarmon is attractive because of the goodness of greasy flicks.The fat, which melts well, has a good taste, yet has a clean aftertaste.On the other hand, Norwasaba features a plump and juicy fat.Once you eat it, you will surely be impressed by the fat paste that soaks it into your body!

　This time, the cook lovers Remi Hirano, and the second son of Hirano's second son and food education instructor, Akika Wada, devised a recipe using Norwesarmon and a survey.The exquisite menu that allows you to enjoy the deliciousness of Norwesarmon Norwasaba is perfect for small hospitality such as home parties.

Norwesarmon medium rare fry

　Greasy salmon and refreshing salsa sauce are outstanding!It is a menu that will definitely be happy for small children if you pass through Pakchi.

◎ Ingredients

・ Norwesarmon …… 400g ・ Salt / pepper …… A little ・ 4 tablespoons …… tablespoon 4 ・ Bread powder …… 30g ・ Appropriate amount ・ tomato …… 1 piece ・ Celery …… 1 stem ・ Onion ...… 1/4, garlic …… 1/2 pieces ・ Salt …… 1/2 teaspoon, lemon …… 2 /2 pakchi …… 3

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