Lim Yeon-soo Steak and Antibouaz Sauce Recipe French Style
Antibouaz sauce is a sauce made in Antibes, a small port city in southern France. It's mainly a French sauce with white fish, grilled conger eel, grilled beef, etc. The sour taste of lemons, the scent of herbs, and the mushy taste of anchovies go well with the taste of Koreans.
2 serving
Within 30 minutes
채채
Ingredients
  • the number of years in a row
    1ea
  • Salt
    little
  • Rosemary
    2ea
  • Butter
    1TS
  • onion
    1/2ea
  • crushed garlic
    2TS
  • Tomato
    1ea
  • Deal
    little
  • lemon juice
    1TS
  • parsley
    little
  • Anchovy
    little
  • olive oil
    2TS
Cooking Steps
STEP 1/10
Chop the onions.
STEP 2/10
Cut the tomatoes into small pieces. Raw tomatoes are supposed to go in, but I stir-fry it once and cut it so that it's that moist
***Use tomatoes after removing seeds because they are very watery
.
STEP 3/10
We need to add a deal, but we don't have it, so we pick some basil planted at home and cut it for you.
STEP 4/10
Now stir-fry minced onions and 2 tablespoons of minced garlic in olive oil. Stir-fry until it turns brown.
STEP 5/10
When the onion and garlic are all stir-fried, turn off the heat and add tomatoes, dill (herb), 2 tablespoons olive oil, a little anchovy sauce, 1 tablespoon parsley and lemon peel, and 1 tablespoon lemon juice.
STEP 6/10
Melt 1 tablespoon butter over medium heat.
STEP 7/10
When the frying pan is heated to a certain extent, grill Im Yeon-soo. At this time, let the skin touch the floor first and bake until it becomes crispy.
Place rosemary around or on top of the fish to coat it with aroma. And season slightly with thick salt.
STEP 8/10
Bake crispy, turning back and forth, turning off heat and sprinkle with a little pepper. (If you don't like pepper, you can skip it.)
STEP 9/10
Place the antique sauce on top of the fish.
STEP 10/10
Grilled Im Yeon-soo and Antibuaz sauce are done!
I made it easier using anchovy sauce instead of anchovy, which is relatively hard to get. ***If you want to use anchovy, tap it with a knife to make a dough like a paste (without shape)
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